Chocolate Truffle Surprise Pie

• CRUST:
• 2 cups all purpose flour
• 1 tsp salt
• 3/4 cup Crisco shortening
• 1/4 cup cold water
• FILLING:
• 1/2 c white chocolate chips
• 3/4 cup raspberry preserves
• 2 c half and half
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 egg yolks
• 1/8 tsp salt
• 1/4 cup cocoa, sifted
• 1.2 tsp vanilla
• 1 tsp unsalted butter
• 4 cups of whipped cream

1. CRUST:
2. Combine flour and salt in bowl. Cut the Crisco in with a pastry blender until the mixture is uniform. Toss with a fork. When all of the water is added form the mixture into a ball. Roll to 1/8 inch thick and to 1 1/2 inches bigger than pie plate. Place in pie plate, trim and crimp edges. Bake for 25 minutes or until golden brown.
3. FILLING:
4. Melt the chips in microwave and spread evenly in the cooled, baked pie shell. Cool then spread the raspberry preserves over the chocolate. Put 1 cup of half and half and sugar on low heat. In a mixing bowl, add the other cup of half and half along with eggs, salt, vanilla, cornstarch and cocoa. Mix well with a whip until smooth. Add to heated mixture, stirring constantly to prevent lumps. This mixture should be smooth. Pour over the raspberry preserves. Cool completely and top with whipped cream.

flour, salt, shortening, cold water, white chocolate chips, raspberry preserves, sugar, cornstarch, egg yolks, salt, cocoa, vanilla, butter, cream

Taken from www.epicurious.com/recipes/member/views/chocolate-truffle-surprise-pie-50057587 (may not work)