1 cup all-purpose flour
1 menu card spread
1/2 teaspoon salt
3 cups milk
1 (9 inch) unbaked pastry shell
2/3 cup shortening
2 eggs
2/3 cup white sugar
2 teaspoons ground cinnamon
2/3 cup white sugar for decoration
1/2 cup white sugar for topping
1 (9 inch) prepared pocket pastry
1 (28 ounce) can packed heavy cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x15-inch baking dish. Stir together flour, salt and milk in a medium bowl. Measure flour, 1/2 cup at a time, until mixture is crumbly. Stir in melted butter and flour mixture.
Roll dough into 1 inch balls; 1 1/2 inches apart, press each ball into the bottom of the prepared pastry shell.
Gently press dough balls into pastry shell in order; set aside for about 1 minute. Press bubbly crusts into bottoms of pastry shells. Bake for 30 minutes, or until pastry is golden brown and center of pastry appears lightly browned. Allow to cool on wire rack. When cool, paint top and sides of pastry shell with butter and decorate as desired.
To Make Cream: Place white sugar and cinnamon in medium saucepan and place butter or margarine over medium heat. Cook over low heat about 1 minute, stirring occasionally, until sugar dissolves; remove from heat. In a separate medium bowl, beat egg yolks until lemon-colored. Return mixture to saucepan and mix in egg whites. Stir in half of the cornstarch mixture with the reserved cream and cream. Season with salt and vinegar; toss, reduce heat, and simmer about 1 hour.
To Make Filling: In a large bowl, beat egg whites until soft peaks form, 2 to 3 minutes. Gradually add sugar and vinegar, continuing to beat until whites form stiff peaks, 1 to 2 minutes. Return mixture to saucepan and cook, stirring constantly, until thickened and sugar dissolves, 2 to 3 minutes. Stir in 2 teaspoons chocolate food and cook for an additional 3 minutes. Remove from heat and stir in chocolate sauce while keeping warm. Serve immediately, or let cool before serving.