Ingredients:
1 1/4 cups flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 tablespoons cold shortening
4 -6 tablespoons ice water
1/2 cup heavy cream
1/2 cup granulated sugar
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
1 (8 ounce) containers Egg Beaters egg substitute
1 pint heavy cream
3 tablespoons granulated sugar
chocolate curls, for garnish, if desired
Directions:
In medium bowl, combine flour and salt.
Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
Cut shortening into chunks.
Using a pastry blender, cut shortening into flour until pea-sized clumps form.
Using fork to toss flour, stir in ice water until dough just starts to form.
Press dough into smooth, flat disc.
Wrap disc in plastic and refrigerate at least 1 hour.
On lightly floured surface, roll dough out to 13-inch circle.
Transfer dough to 9-inch pie plate.
Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
Refrigerate pie shell for 30 minutes.
Place rack in center of oven and preheat to 400F.
Prick chilled pie shell all over with fork.
Line pie shell with foil; place pie weight or dry beans or rice in shell.
Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
Let pie shell cool for 15 minutes before filling with chocolate mixture.
In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
Bring mixture to a boil.
Turn off heat; stir in chocolate until melted and smooth.
Stir in butter until melted and smooth.
Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
Let chocolate mixture stand until just warm, about 20 minutes.
Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
Mound whipped cream onto chilled pie.
Garnish with chocolate curls.
Servings: 8
Time preparation: 80 min.
Time total: 100 min.