Directions

1 Prepare PASTRY CRUST. Heat oven to 350°F.

2 Stir together 2/3 cup sugar and cocoa in medium saucepan; 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.

3 Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; 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. (Do not stir. Chocolate layer will sink as pie bakes.) Sprinkle nuts over top.

4 Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with SWEETENED WHIPPED CREAM. 8 servings.

PASTRY CRUST

1-1/3 cups all-purpose flour

1/2 teaspoon salt

1/8 teaspoon baking powder

1/2 cup shortening

3 tablespoons cold water

Stir together flour, salt and baking powder in medium bowl. 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. Fit into 9-inch pie plate; flute edge.

SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.