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1
Combine flour, butter, vegetable shortening, sugar and salt in processor.
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2
Using on/off turns, blend until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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4
Gather dough into ball.
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5
Flatten into disk.
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6
Wrap dough disk in plastic and refrigerate at least 1 hour and up to 1 day.
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7
Preheat oven to 375F.
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8
Roll out dough on lightly floured surface to 13- to 14-inch round.
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9
Transfer dough to 9-inch-diameter deep-dish glass pie dish.
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10
Fold dough edge over and crimp decoratively, securing dough edge to rim of dish.
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11
Pierce crust all over with fork.
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12
Freeze crust 15 minutes.
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13
Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes.
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14
Transfer crust to rack and cool.
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15
Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend.
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16
Add egg yolks, milk and cream; whisk until smooth.
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17
Whisk over medium heat until mixture thickens and boils, about 6 minutes.
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18
Remove from heat.
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19
Add chocolate, butter and vanilla and whisk until melted and smooth.
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20
Pour filling into crust.
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21
Cool on rack.
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22
Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over.
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23
Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.
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24
Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend.
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25
Bring to boil over medium heat, stirring until sugar dissolves.
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26
Attach candy thermometer to side of pan.
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27
Boil without stirring until candy thermometer registers 240F.
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28
While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form.
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29
When thermometer in syrup registers 248F, slowly beat hot syrup into egg whites.
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30
Continue to beat until whites are stiff and glossy, about 4 minutes.
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31
Beat in vanilla.
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32
Bring water in skillet to simmer.
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33
Stir gelatin mixture in cup until gelatin dissolves.
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34
Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes.
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35
Using rubber spatula, gently spread topping over filling, making decorative peaks.
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36
Preheat broiler.
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37
Broil pie just until topping is light brown, about 1 minute.
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38
Chill pie 1 hour.
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39
Garnish with chocolate shavings, if desired.
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40
(Can be made 1 day ahead.
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41
Keep refrigerated.
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42
Let stand 1 hour at room temperature before serving.)
