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
Prepare PASTRY CRUST. Heat oven to 350°F. In medium saucepan, stir together 2/3 cup sugar and cocoa; stir in 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 shortening, milk and  remaining 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.

PASTRY CRUST
In medium bowl, stir together flour, salt and baking powder. Cut in 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.<BR> Fit into 9-inch pie plate; flute edge.

SWEETENED WHIPPED CREAM
In small bowl, combine <BR> 1 cup (1/2 pt.) cold whipping cream<BR> 2 tablespoons sugar <BR> 1 teaspoon vanilla extract<BR> beat until stiff.<BR>