Ingredients
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
Preparation
CRUST: 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 ½ inches bigger than pie plate. Place in pie plate, trim and crimp edges. Bake for 25 minutes or until golden brown.
FILLING: 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.
