Innkeeper Pie

Ingredients

 * 2/3 	cup 	Plus 3/4 cup sugar, divided
 * 1/3 	cup 	HERSHEY'S Cocoa
 * 1 	cup 	Water
 * 1/3 	cup 	Butter or margarine
 * 2 1/2 	tsp 	Vanilla extract, divided
 * 1 	cup 	All-purpose flour
 * 1 	tsp 	Baking powder
 * 1/2 	tsp 	Salt
 * 1/4 	cup 	Shortening
 * 1/2 	cup 	Milk
 * 1 		Egg
 * 1/2 	cup 	Chopped nuts
 * 1 1/3 	cups 	All-purpose flour
 * 1/2 	tsp 	Salt
 * 1/8 	tsp 	Baking powder
 * 1/2 	cup 	Shortening
 * 3 	tbsp 	Cold water
 * PASTRY CRUST (recipe follows)
 * SWEETENED WHIPPED CREAM (recipe follows)

Directions

 * 1) Prepare PASTRY CRUST. Heat oven to 350°F.
 * 2) In medium saucepan, stir together 2/3 cup sugar and cocoa; stir in water. 
 * 3) Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. 
 * 4) Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. 
 * 5) Set aside.
 * 6) In small bowl, stir together flour, remaining 3/4 cup sugar, baking powder and salt; add shortening, milk and 
 * 7) remaining 1 teaspoon vanilla.
 * 8) Beat on medium speed of electric mixer 2 minutes.
 * 9) Add egg; beat 2 minutes. 
 * 10) Spoon batter into prepared crust. 
 * 11) Stir chocolate mixture; gently pour over batter. 
 * 12) Sprinkle nuts over top.
 * 13) Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. 
 * 14) Cool slightly; serve warm with SWEETENED WHIPPED CREAM.
 * 15) =====PASTRY CRUST=====
 * 16) In medium bowl, stir together flour, salt and baking powder.
 * 17) Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened.
 * 18) Roll dough into circle about 1/8 inch thick.
 * 19) Fit into 9-inch pie plate; flute edge.
 * 20) =====SWEETENED WHIPPED CREAM=====
 * 21) In small bowl, combine, 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar, 1 teaspoon vanilla extract, beat until stiff.