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1
Make a high-fluted edge on pie shell when preparing shell to hold the filling.
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2
Melt butter in a large double boiler over high heat.
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3
Add red food color, vanilla and butter extract.
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4
Add three-quarters of the milk and heat through.
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5
Reserve a quarter of the milk.
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6
Mix all dry ingredients in a large bowl; add the remaining milk, blending until smooth.
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7
Separate eggs, storing whites in a metal bowl in the refrigerator; add yolks to mixture, whisking until smooth and well blended.
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8
When the mixture in the double boiler reaches 180 degrees, add cornstarch mixture, stirring constantly until the mixture thickens.
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9
Turn heat to low and cook for 1 hour.
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10
Whip the egg whites until stiff peaks form.
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11
Fold the chocolate mixture into the egg white very gently, just until no white streaks appear.
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12
Pour into pie shell.
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13
Refrigerate until pie is completely cooled.
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14
Top with whipped topping just before serving.
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15
To make whipped topping:
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16
Pour whipping cream into chilled mixing bowl.
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17
Add sugar and mix with chilled beaters.
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18
Mix on medium until peaks begin to form.
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19
Spread onto pie with a spatula.
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20
It should have peaks and waves on the surface.
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21
To make the pie crust:
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22
Mix flour and salt in bowl.
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23
Lightly cut in shortening with a pastry blender until mixture resembles a coarse meal.
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24
Sprinkle in water a small amount at a time, until all particles are moistened and cling together when pressed into a ball.
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25
Cover with a damp cloth and let rest for a few minutes.
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26
Roll out thin (less than an 1/8 inch) on lightly floured board.
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27
Fold and place in pie pan.
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28
Prick bottom and sides of baking shell first.
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29
Bake at 425u00b0 for 12 to 15 minutes or until lightly browned.
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30
Cool.
