Double Fudge Pie
Pie Shell:
1 cup all-purpose flour
1 teaspoon unsweetened cocoa
1/4 teaspoon salt
3 tablespoons butter, chilled
3 tablespoons solid vegetable shortening, chilled
3 to 4 tablespoons ice water
Pie Filling:
1/2 cup (1 stick) unsalted butter
4 squares (1 ounce each) semisweet chocolate
3/4 cup packed light-brown sugar
1/4 cup water
2 eggs, separated
1 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
Directions
1. Shell: Mix flour, cocoa and salt in bowl. Using pastry blender, cut in butter and shortening until mixture forms fine crumbs. Using a fork, stir in ice water until a ball forms. On floured surface, roll dough into 13-inch circle. Fit in 9-inch pie plate. Trim; flute (photo 1, below).
2. Heat oven to 350°. Filling: Melt butter and chocolate in saucepan; transfer to bowl; cool slightly. Stir in sugar and water. Beat in yolks and vanilla. Fold in flour and salt. Beat whites in bowl until soft peaks form. Fold into chocolate mixture (photo 2); fold in 1/2 cup walnuts. Spread in pie shell. Top with remaining walnuts.
3. Bake in 350° oven 40 minutes or until set. Cool on wire rack.