Marshmallow Black-Bottom Pie - flour

Method

• Combine flour, butter, vegetable shortening, sugar and salt in processor.
• Using on/off turns, blend until mixture resembles coarse meal.
• Add 3 tablespoons ice water and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry.
• Gather dough into ball.
• Flatten into disk.
• Wrap dough disk in plastic and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 375F.
• Roll out dough on lightly floured surface to 13- to 14-inch round.
• Transfer dough to 9-inch-diameter deep-dish glass pie dish.
• Fold dough edge over and crimp decoratively, securing dough edge to rim of dish.
• Pierce crust all over with fork.
• Freeze crust 15 minutes.
• Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes.
• Transfer crust to rack and cool.
• Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend.
• Add egg yolks, milk and cream; whisk until smooth.
• Whisk over medium heat until mixture thickens and boils, about 6 minutes.
• Remove from heat.
• Add chocolate, butter and vanilla and whisk until melted and smooth.
• Pour filling into crust.
• Cool on rack.
• Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over.
• Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.
• Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Attach candy thermometer to side of pan.
• Boil without stirring until candy thermometer registers 240F.
• While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form.
• When thermometer in syrup registers 248F, slowly beat hot syrup into egg whites.
• Continue to beat until whites are stiff and glossy, about 4 minutes.
• Beat in vanilla.
• Bring water in skillet to simmer.
• Stir gelatin mixture in cup until gelatin dissolves.
• Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes.
• Using rubber spatula, gently spread topping over filling, making decorative peaks.
• Preheat broiler.
• Broil pie just until topping is light brown, about 1 minute.
• Chill pie 1 hour.
• Garnish with chocolate shavings, if desired.
• (Can be made 1 day ahead.
• Keep refrigerated.
• Let stand 1 hour at room temperature before serving.)