Double chocolate Pie

I was motivated to make an old-fashioned chocolate pie after watching "Julie & Julia," which by the way, if you haven't already watched it just go buy a Marie Callendars Chocolate Silk pie and use the time you would have otherwise used to make this pie and watch the movie. Very cute movie! Okay, back to the recipe - this recipe was everything I wanted: a chocolate crust and a rich, semi-sweet filling that went exquisitely with lots of whipped cream!

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/4 tsp salt
1/3 cup shortening
1/3 cup butter
6 to 7 Tbsp water
4 oz. semisweet chocolate chips

For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 Tbsp of water over the mixture, gently toss with fork. Push moistened dough to the side of the bowl. Repeat, using 1 Tbsp of water at a time, until all the dough is moistened.

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

Bake the pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce heat to 325 degrees.

3/4 cup sugar
1/4 cup cornstarch
3 cups milk
4 oz. unsweetened chocolate, chopped
5 egg yolks, beaten
1 Tbsp. butter
2 tsp. butter
2 tsp. vanilla

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. Pour egg yolk mixture into 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 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 fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 12 to 24 hours.