Upside Down Strawberry Meringue Pie

Upside Down Strawberry Meringue Pie 1 1/2 squares semi-sweet chocolate 1 prepared 9 inch pie crust (yes, I cheated) 2 egg whites 1/4 c. sugar 2 1/2 c. berries (divided) 1/3 c. sugar 2 T. cornstarch 1/2 c. water 1 c. whipping cream 1 T. powdered sugar 1 t. vanilla Grated chocolate for garnish In microwave, melt 1 1/2 squares of semi-sweet chocolate. Once melted, pour onto crust. Spread evenly so the entire crust is covered. Chill until set. Preheat oven to 325 degrees. Bring egg whites to room temperature. Add egg whites to large stainless steel bowl. Beat on medium-high speed, until soft peaks have formed. Gradually add 1/4 c. sugar. Continue beating on high speed, until stiff peaks have formed. Spread on top of chocolate covered crust. Bake at 325 degrees, for 12-15 minutes, or until lightly golden. Set crust aside to cool. In medium saucepan, add 2 c. berries, and mash. Add sugar. Bring to boil, over medium high heat, stirring frequently. In small bowl, whisk cornstarch, and water. Gradually add cornstarch mixture to boiling strawberry mash. Reduce heat, and stir until thickened, about 5 minutes. Cool. Once strawberry mixture has cooled, poor over cooled meringue. Chill until set. Once set, before serving, prepare whipped topping. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Garnish with remaining berries, and grated chocolate.