INGREDIENTS

INSTRUCTIONS

Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level
off. In medium bowl, combine flour, brown sugar, cocoa, and salt. Using
pastry blender or fork, cut in shortening until mixture resembles coarse
crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while
tossing and mixing lightly with fork. Add water until dough is just moist
enough to hold together. Shape dough into ball. Flatten ball; smooth edges.
On lightly floured surface, roll ball lightly from center to edge into
circle 1 1/2 inches larger than inverted 9 inch pie pan. Fold dough in
half; place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold
edge under to form standing rim; flute. Prick bottom and sides of crust
generously with fork. Bake at 450 degrees for 8 to 11 minutes or until
crust appears dry and flaky. Cool completely. In medium saucepan, combine
sugar and 1/4 cup cornstarch. Add milk gradually, stirring over medium heat
until mixture boils; boil 1 minute, stirring constantly. Add baking bar and
vanilla, stir until baking bar is melted and mixture is smooth. Pour into
large bowl; cover top with plastic wrap. Cool to room temperature. In small
bowl, beat whipping cream with powdered sugar until soft peaks form. Beat
cooled baking bar mixture at medium speed until light and fluffy, about 1
minute. Fold whipped cream into mixture. Spoon evenly into cooled crust.
Refrigerate 8 hours or overnight until firm. In small saucepan over medium
heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring
constantly. Boil 1 minute, stirring constantly. Cool. Serve pie with
raspberry sauce. Serves 8.
Recipe by: Robyn Walton <mikeace@ix.netcom.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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