Chocolate Pie

For the crust:

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-5 Tablespoons ice cold water

In a small bowl, combine flour and salt.  With a pastry cutter or fork, cut in the shortening.  Add water 1 tablespoon at a time until dough comes together.  Roll out on a lightly floured surface and line pie plate or cut into 12- 3 1/2 inch circles and line 12 muffin tins with pastry crust.  Chill crust for 20 minutes.  Poke holes in crust and bake at 450 degrees for 10-12 minutes (for pie) and 8-10 minutes for mini crusts.  Let cool completely.

For the filling:

1 cup sugar
1/3 cup flour or 3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
6 tablespoons cocoa

In a large saucepan, combine sugar, cocoa, flour (or cornstarch) and salt.  Stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.  Cook 2 minutes longer.  Remove from heat and add a small amount of the hot chocolate mixture to the beaten eggs.  Stir, then add egg mixture to saucepan and return the pan to heat.  Cook 2 minutes and stir constantly.  Remove from heat and add butter and vanilla.  Let chocolate cool slightly.(Cover cooling chocolate filling with plastic wrap placed directly on surface of chocolate...this will prevent a skin from forming on the top).  Add slightly cooled mixture to pie shell or divide between individual mini crusts.    Make the meringue.

For the Meringue:

3 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Beat with an electric mixer until soft peaks form.  Gradually add 6 tablespoons sugar and beat until stiff peaks form and sugar is dissolved.  Top pie with meringue and bake at 350 degrees for 12-15 minutes or until meringue is lightly golden brown.