Chocolate Chess Pie

Ingredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup cold butter, cubed 1/4 cup shortening 3 to 4 tablespoons ice water

filling: 2 large eggs, room temperature 1 cup packed brown sugar 1/2 cup sugar 1-1/2 ounces unsweetened chocolate, melted and cooled

2 tablespoons 2% milk 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1/2 cup butter, melted

Directions Cut butter and shortening into flour and salt until crumbly. Add ice water slowly, stirring with a fork until dough holds together. Make a dough disk. Wrap and chill 1 hour or overnight.

Roll dough for a 9-inch pie plate on floured surface. Flute and trim perimeter. Chill 30 minutes. Preheat oven to 425°. Wrap unpricked crust in double foil. Put pie weights in.

Bake 15-20 minutes on a lower oven rack until light golden brown. Bake 3-6 minutes without foil or weights until bottom is golden brown. Wire-rack cool. Lower oven temperature to 325°.

Mix eggs, sugars, melted chocolate, milk, flour, and vanilla in a large bowl. Whisk in butter gradually. Put in crust. Foil edge to avoid overbrowning.

Bake 35–40 minutes at 325° until a knife inserted in the center comes out clean. Remove foil. Wire-rack cool. Refrigerate covered for 3 hours to chill.

Nutritional Info 1 piece: 491 calories, 28g fat (15g saturated fat), 93mg cholesterol, 240mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 5g protein.