Pastry:
1-1/4 cups unsifted all-purpose flour
1-1/2 tsp. sugar
1/2 tsp. salt
1/3 cup + 1 Tbsp. cold shortening
3 Tbsp. ice water mixed with 1-1/2 tsp. cider vinegar
Filling:
1-1/2 cups milk
1/4 cup heavy cream
1/2 cup sugar
2 large eggs
1-1/2 Tbsp. cornstarch
8 oz. bittersweet chocolate, chopped
3 Tbsp. butter1/2 tsp. vanilla extract
Topping:
3/4 cup heavy cream
2 Tbsp. confectioners' sugar
Chocolate shavings, for garnish.
On floured surface, roll to 12" round; place in 1 inch pie plate. Trim edges to 3/4 inch overhand; turn under; crimp; chill. Preheat oven to 400 degrees.
Prick shell all over with fork. Line with buttered foil, butter side down; fill with dried beans. Bake 12 minutes. Remove foil and beans. Bake 2 minutes, until just golden. Let cool.
Filling; In pan, bring 2 cups milk and cream to just under a boil. In bowl, whisk remaining milk, sugar, eggs and cornstarch. Add a little hot milk to bowl' whisk, Whisk in remaining hot milk; pour into pan. Boil, whisking, 1 minute, to thicken. Remove from heat. Whisk in chocolate, butter, banilla. Pour into a bowl and place plastic on surface. Chill to room temperature, 1 hour. Spread in cool pie shell; cover loosely with plastic . Chill 4 hours.
Topping: Whip cream and sugar. Spread over pie. Garnish with chocolate shavings.
