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.


 * 1) In medium saucepan, stir together 2/3 cup Sugar and cocoa; stir in water.


 * 1) Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.


 * 1) Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted.


 * 1) Set aside.


 * 1) In small bowl, stir together flour, remaining 3/4 cup Sugar, baking powder and salt; add shortening, milk and


 * 1) remaining 1 teaspoon vanilla.


 * 1) Beat on medium speed of electric mixer 2 minutes.


 * 1) Add egg; beat 2 minutes.


 * 1) Spoon batter into prepared crust.


 * 1) Stir chocolate mixture; gently pour over batter.


 * 1) Sprinkle nuts over top.


 * 1) Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean.


 * 1) Cool slightly; serve warm with SWEETENED whipped cream.
 * 2) =====PASTRY CRUST=====
 * 3) In medium bowl, stir together flour, salt and baking powder.


 * 1) Cut in shortening until pieces are size of small Peas; sprinkle in water, tossing with fork until all flour is moistened.
 * 2) Roll dough into circle about 1/8 inch thick.


 * 1) Fit into 9-inch pie plate; flute edge.
 * 2) =====SWEETENED whipped cream=====
 * 3) In small bowl, combine, 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons Sugar, 1 teaspoon vanilla extract, beat until stiff.