Dark Chocolate Pie

Pie Crust:
1 Cup of Flour
1/8 teaspoon of salt
1/3 Cups of chilled lard
2-3 Tablespoons of cold water

Dark Chocolate Pudding (filling for the pie):
1 1/4 Cup of Sugar
1/4 Cup of Cornstarch
1/4 teaspoon salt 
3 Cups of Milk
4 Eggs 
3 ounces unsweetened chocolate
3 Tablespoons margarine 
1 1/2 teaspoon vanilla

Meringue for Pie:
3 or 4 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tarter
6 Tablespoons sugar

Pie Crust:
I first mixed together the flour and salt. After those two got mixed I cut in the lard. while all this was mixing I sprinkled it with water to moisten it. To see if is ready to get flattened pack it up into a ball, if it sticks together it is ready to get flattened. Use a rolling pin and flour to flatten in down. the flour helps the dough not stick to the rolling pin. When it is properly flattened put it in the pie pan. Use your thumb and four finger to pinch it together all the way around.

Dark Chocolate Pie Filling:
Separate egg yolks from whites. Beat yolks slightly. Whites can be thrown away or saved for another use. Chop unsweetened chocolate. Combine sugar, salt and cornstarch in saucepan. Stir. Gradually stir in milk. Add in chopped chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; stir for two more minutes. Gradually stir 1 cup of the hot mixture into the yolks to temper. Return the egg mixture to the pan and stir. Bring to small boil. Cook and stir for two minutes. Remove from heat. Stir in butter and vanilla. Pour into pre-baked pie crust and top with meringue. Bake 10-12 minutes at 350 degrees until browned. Cool for 4 hours before serving.

Meringue for Pie: 
Mix egg whites until frothy. Add vanilla and cream of tarter. Beat until soft peaks. Add sugar slowly and beat on high until stiff peaks form. Spread on hot pie filling and bake at 350 degrees for 8-12 minutes or until golden brown. Let stand for several hours to cool