Preheat oven to 400 degrees.
Sift the salt and flour into a bowl and cut in shortening, using a pastry blender, until coarse crumbs form.
Add chocolate and water, tossing with a fork, until dough forms.
Press dough firmly into a ball and then roll out on a lightly floured surface.
Loosely fit dough into a 9 inch pie plate and trim edge to 1 inch beyond the rim of pie pan.
Fold extra under the edge of the crust to from a ridge.
Flute the edge and prick the entire surface with a fork.
Bake for 12 minutes or until a golden brown.
Cool on a rack.
Stir the 1/4 c sugar, gelatin, and salt together in a 2 qt saucepan.
Stir in milk and slightly beaten egg yolks.
Add unsweetened chocolate and cook over low heat, stirring constantly, until chocolate melts and the gelatin dissolves.
Remove from heat and stir in the vanilla.
Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
Remove chocolate mixture from refrigerator and set aside.
Immediately beat the egg whites and cream of tartar in another bowl until foamy, using an electric mixer on high speed.
Gradually add 1/4 c of sugar, 1 T at a time, beating well after each addition.
Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
Beat chocolate mixture until smooth, using an electric mixer at medium speed.
Fold egg white mixture into the chocolate mixture; then fold in the whipped cream.
Chill in refrigerator until mixture mounds well when dropped from a spoon.
Smooth into chocolate pie shell.
Chill for 2 hours or until set.
Garnish with whipped cream and chocolate shavings.