Chocolate Lover's Pie recipe

1 servings

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup CRISCO® All-Vegetable Shortening

3 tablespoons cold water

1/2 cup Butter Flavor CRISCO® All-Vegetable Shortening

1/2 cup sugar

4 eggs

2 cups semisweet chocolate chips, melted

2 teaspoons instant espresso powder

1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour

1 cup coarsely chopped hazelnuts or pecans

Spoon flour into measuring cup and level.

Mix flour and salt in medium bowl.

Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time.

Toss lightly with fork until dough will form ball.

Divide dough in half, if making double crust.

Press between hands to form a 5 to 6-inch pancake.

Flour dough lightly.

Roll into circle between sheets of waxed paper on dampened countertop.

Peel off top sheet.

For single crust, trim one inch larger than inverted 9-inch pie plate.

Flip into pie plate.

Remove other sheet and press pastry to fit.

Fold edge under.

Flute.

Make the filling: Preheat oven to 375 degrees.

In a large mixing bowl, using an electric mixer, blend CRISCO® and sugar at medium speed until light and fluffy.

Blend in eggs, one at a time.

With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth.

Add flour and nuts and stir until combined.

Assemble the pie: Transfer filling mixture to pie crust.

Bake 25 minutes.

Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.