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1
Chocolate Shell:.
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Preheat oven to 400F.
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In a small bowl with a pastry blender or the back of a fork cut together shortening, flour and salt until it resembles crumbs.
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4
Stir in grated chocolate.
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5
Sprinkle water over.
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Mix lightly just until dough holds together.
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7
Roll out and line a 9-inch pie plate; flute edge.
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Bake for about 12 minutes.
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9
Cool.
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10
Filling:.
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11
Mix gelatin, 1/4 cup sugar, salt and instant coffee powder in a large heavy saucepan or double boiler; blend in milk and beaten egg yolks; add unsweetened chocolate.
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12
Heat slowly, stirring constantly, until chocolate is melted and mixture is slightly thickened (do not let it boil).
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13
Pour mixture into a large bowl; add vanilla and stir until smooth and blended.
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14
Cool in refrigerator until mixture mounds.
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15
Beat egg whites with cream of tartar until foamy in a medium-sized bowl; beat in 1/4 cup sugar, 1 tbsp at a time, until meringue stands in stiff peaks.
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16
In a second bowl, with the same beater, beat 1 cup of cream until stiff.
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Beat cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream.
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Pour into baked, cooled chocolate shell.
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19
Chill until firm enough to hold its shape when cut.
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20
Topping:.
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21
In a small bowl beat remaining cream (and sugar if desired) until stiff.
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22
Mound whipped cream on firmed pie.
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23
Grate semi-sweet chocolate over whipped cream.
