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Ingredients

Serving Size: 8 servings

Directions

Serving Size: 8 servings

Pastry:
Preheat oven to 425°F (220°C).
Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
Beat egg, water and vinegar together to blend. Pour over flour mixture. Stir with fork until mixture is moistened.
Divide dough in half and shape into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill dough 15 minutes for easier rolling. Set aside 1 portion of dough for another use.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness, in spoke fashion, from center to edge with light even strokes. If dough sticks, dust lightly with flour. Roll dough into a circle, about 1” (2.5 cm) larger than upside down pie plate. Ease into 9” (23 cm) pie plate. Prick bottom and sides of dough thoroughly with a fork. Bake in preheated oven, 10 to 15 minutes or until golden. Cool.
Filling:
Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.
Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon mixture into pie crust.
Topping:
Whip cream until light. Add icing sugar and vanilla and beat until stiff and cream holds its peaks. Spoon over chocolate filling. Sprinkle with shaved chocolate. Refrigerate for at least 1 hour before serving.