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1
Heat oven to 450 degrees.
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2
Lightly spoon flour into measuring cup; level off.
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3
In medium bowl, combine flour, brown sugar, cocoa, and salt.
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4
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
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5
Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
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6
Add water until dough is just moist enough to hold together.
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7
Shape dough into ball.
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8
Flatten ball; smooth edges.
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9
On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan.
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10
Fold dough in half; place in pie pan.
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11
Unfold; fit evenly in pan.
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12
Do not stretch.
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13
Fold edge under to form standing rim; flute.
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14
Prick bottom and sides of crust generously with fork.
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15
Bake at 450F (230C) for 8 to 11 minutes or until crust appears dry and flaky.
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16
Cool completely.
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17
In medium saucepan, combine sugar and 1/4 cup cornstarch.
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18
Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.
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19
Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth.
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20
Pour into large bowl; cover top with plastic wrap.
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21
Cool to room temperature.
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22
In small bowl, beat whipping cream with powdered sugar until soft peaks form.
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23
Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.
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24
Fold whipped cream into mixture.
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25
Spoon evenly into cooled crust.
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26
Refrigerate 8 hours or overnight until firm.
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27
In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly.
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28
Boil 1 minute, stirring constantly.
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29
Cool.
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30
Serve pie with raspberry sauce.
