To prepare crust, weigh or lightly spoon 4.5 oz (about 1 cup)flour into a dry measuring cup; level with a knife. Combine 4.5 oz flour, 2 tbsp sugar, 2 tbsp unsweetened cocoa, and 1/4 tsp salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.
Preheat oven to 350.
Unwrap and place chilled dough on plastic wrap. Lighly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under and flute.
To prepare filling, place 3 tbsp butter and chocolate in a microwave-safe bowl. Microwave on HIGH for 30 seconds or until butter and chocolate melt, stirring well to combine. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed untli foamy. Gradually add 1 cup sugar, beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture.
Weigh or lightly spoon 3.4 oz flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder and dash of salt in a small bowl; stirring with a whisk. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.
Originally Submitted
3/19/2011
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You can add this Mississippi Med Pie recipe to your own private DesktopCookbook.
