A rich, moist cake-like filling with walnuts, baked in a pie shell.
INGREDIENTS (for 8 servings):
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup shortening
- 3 tablespoons cold water
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- 2/3 cup white sugar
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1 cup water
- 1/3 cup butter
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup chopped walnuts
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- 1 cup heavy cream, chilled
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
PREPARATION:
Heat oven to 350 F. Prepare Pastry Crust: In medium bowl, stir together 1 1/3 cup flour, 1/2 teaspoon salt and 1/8 teaspoon baking powder. Cut in 1/2 cup shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.
In medium saucepan, stir together 2/3 cup sugar and cocoa; stir in 1 cup water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.
In small bowl, stir together flour, remaining 3/4 cup sugar, baking powder and salt; add 1/4 cup shortening, milk and 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. Sprinkle nuts over top.
Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with Sweetened Whipped Cream.
Sweetened Whipped Cream: In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.