Chocolate, meringue, and whipped cream form the layers of this tall, silky dessert.
Prepare the pastry. On a lightly floured surface, roll the dough to form a 12-inch circle. Ease the dough into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate; fold extra pastry under. Crimp edge.
Line the unpricked pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from the oven. Reduce oven temperature to 325 degree F.
For filling, in a small, heavy saucepan, combine the egg yolks, chocolate pieces, and the 1/4 cup water. Cook and stir over medium-low heat until thickened and mixture just comes to a boil. Remove from heat; transfer to a bowl. Cover and set aside.
In a medium mixing bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Continue beating, while gradually adding the 1/2 cup sugar and the cinnamon. Beat until stiff peaks form (tips stand straight) for a meringue. Spread the meringue evenly into piecrust.
Bake meringue-covered crust in a 325 degree F oven for 20 to 25 minutes or until crusty. Remove the crust from oven.
Gently spread 2 tablespoons chocolate mixture over the meringue. Cool. Cool remaining chocolate mixture.
In a 1-cup glass measure, combine the 2 tablespoons cold water and the gelatin. Let stand for 2 minutes. Place the glass measure in saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved.
In a large mixing bowl, beat whipping cream and the 1/4 cup sugar with an electric mixer on medium speed, while gradually drizzling the gelatin over the cream mixture. Continue beating mixture until stiff peaks form.
Spread half of the whipped cream over the pie. Fold remaining chocolate mixture into the remaining whipped cream. Spread on top of the whipped cream layer. Chill until serving time. Serve topped with whipped cream and chocolate curls, if you like. Makes 10 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.