This recipes comes from Tracy who has her own web site entitled 'Sweet Dreams' - Tracy describes herself as:

Well, let's see . . . I'm in my (very) late 30's, married and living in a small town in Northwestern Illinois. My husband, Matt is a 'computer dude', he has his own consulting business.

I 'retired' from making jewelry (after 9 years), hoping to be able to make some extra money selling cakes locally. I have had several non-cake related, yet still food-related, orders so I'm branching out. I've already changed my business cards to say 'Baking for all occasions' instead of 'Cakes for . . .'! I also am a Wilton Method instructor, teaching courses 1, 2, and 3 at an Ace Hardware and the local community college.

If you want to find out more or see pictures of her wonderful cake creations then have a look at her web site <click here>

Ingredients

2 C. all-purpose flour
1/4 C. cornstarch
2 T. unsweetened cocoa powder
3 C. milk
1/4 t. salt
4 oz. unsweetened chocolate, chopped
1/3 C. shortening
5 egg yolks, beaten
1/3 C. butter
1 T. butter
6 to 7 T. cold water
2 t. vanilla
4 oz. semisweet chocolate chips
sweetened whipped cream
3/4 C. sugar
grated chocolate

Method

• For crust, in a large mixing bowl stir together the flour, cocoa powder and salt. Using a pastry blender, cut in shortening and 1/3 C. butter until pieces are pea-size. Sprinkle 1 T. of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 T. of water at a time, until all the dough is moistened.

• Preheat oven to 450°. Divide dough in half; form each half into a ball. Cover and refrigerate one ball. On a a lightly floured surface, flatten remaining ball. Roll from center to edges to form a 12" circle. Transfer to a 9" pie plate; avoid stretching. Gently press into plate; trim edges. Line with a double layer of foil.

• Bake pastry for 8 minutes. remove foil; bake for 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips; cool completely on a wire rack. reduce oven temperature to 325°.

• For filling, in a 2 quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.

• Slowly stir 1 cup of the hot mixture into the beaten egg yolks to temper them. Pour egg yolk mixture into the hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes; remove from heat. Stir in butter and vanilla, let cool 10 minutes.

• Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12" circle. Pour warm filling mixture into the baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.

• Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving.

• To serve, invert a serving platter on top of pie. Turn pie upside-down, remove pie plate. If desired, top with whipped cream and grated chocolate

Makes 10 to 12 slices

Tracy