Pastry for Single-Crust Pie

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, gradually adding ice water (¼ to ⅓ cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.

Chess Pie Filling

1. Preheat oven to 350°F. On a lightly floured surface, use your hands to slightly flatten ball of Pastry for Single-Crust Pie. Roll pastry into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and flute edge.

2. In a large bowl combine sugar and cocoa powder. Add evaporated milk, eggs, butter, vanilla, and ¼ tsp. salt. Stir just until combined. Pour mixture into pastry shell.

   Test Kitchen Tip

   Evaporated milk has been concentrated to remove about 60% of its natural water content. If you don’t have a can in your pantry, substitute an equal amount of half-and-half.

3. Bake until top is puffed and a knife comes out clean, 50 to 55 minutes. (Pie won't appear set but will firm up during cooling.) Cool 1 hour on a wire rack. Cover and chill 2 to 24 hours. Before serving, top with Chocolate Whipped Cream and chopped chocolate.   

Chocolate Whipped Cream

1. In a chilled bowl combine heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla. Beat with a mixer on medium until soft peaks form (tips curl).