Chocolate Angel Strata

Crust:
1 cup flour
½ tsp. salt
1/3 cup lard
3-4 Tbsp. water

Meringue:
2 egg whites
½ tsp. vinegar
¼ tsp. salt
¼ tsp. cinnamon
½ cup sugar

Chocolate Whipped Cream Filling:
1 cup semi-sweet chocolate chips
2 egg yolks, slightly beaten
¼ cup water
¼ tsp. cinnamon
1 cup cream
¼ cup sugar

Make crust. Bake in 9 inch pie pan at 425°F for 8-12 minutes until golden brown. Chill. In small bowl beat egg whites, vinegar, salt and cinnamon until forms soft mounds. Gradually add sugar. Continue beating until stiff peaks form. Spread bottom and sides of crust with meringue. Bake at 325°F for 15-18 minutes or until lightly browned; cool.

In saucepan over low heat melt chocolate chips. Stir in yolks and water. Spread 3 Tbsp. over cooked meringue. In small bowl combine cinnamon and cream. Beat until thick. Stir in sugar. Spread half of whipped cream over chocolate in pie. Combine remaining whipped cream with remaining chocolate mixture. Spread over pie. Chill at least 4 hours.