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1
To make the crust, sift together the flour and salt.
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2
Cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
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3
Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
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4
Repeat until the dough is moistened.
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5
Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
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6
Fit the crust loosely into a deep 9-inch pie pan, pricking well.
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7
Bake 10-12 minutes at 450u00b0 F.
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8
Cool.
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9
Layer the slightly softened ice cream in the pie shell.
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10
Beat the egg whites with the vanilla and cream of tartar until soft peaks form.
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11
Gradually add 1/2 cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
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12
Spread the meringue over the ice cream to the edges of the pastry.
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13
Broil 30 seconds to 1 minute to brown the meringue.
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14
Freeze the pie for at least several hours.
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15
To prepare the hot chocolate sauce, put the chocolates, 11/2 cups of sugar, and 3/4 cup of heavy cream in the top of a double boiler.
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16
Cook until the sauce is thick and melted.
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17
Add the balance of the cream to achieve a pouring consistency.
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18
Drizzle hot chocolate sauce over each serving.
