INGREDIENTS Pastry: 1¼ cups flour ¼ teaspoon salt ½ teaspoon sugar 1 teaspoon butter ⅓ cup shortening (I use butter Crisco) ½ cup ice water 1 egg ¼ teaspoon vinegar Filling: 1 cup sugar ¾ cup butter, softened 1 teaspoon vanilla 4 ounces dark chocolate, melted (I use Dove chocolate and melt it in the microwave.) 1 (8-ounce) package cream cheese ¾ cup pasteurized egg product Topping: ½ pint whipping cream 3 tablespoons powdered sugar ¼ teaspoon vanilla Chocolate curls

Directions: Preheat oven to 400°F. In a medium bowl mix flour, salt, sugar, the 1 teaspoon butter, and shortening with a pastry blender. In a small bowl mix water, egg, and vinegar with fork. Sprinkle over flour mixture, 1 tablespoon at a time, until all is moistened. Use about 3 to 4 tablespoons. Roll out pastry and arrange in pie pan. Prick bottom and side of pastry with fork. Bake 15 minutes or until golden brown. In a mixing bowl beat sugar and the ¾ cup butter with electric mixer until light and fluffy. Beat in vanilla and chocolate. Beat in cream cheese until mixed well. Gradually beat in egg product on high speed until light and fluffy. Pour into cooled pie shell.      In a chilled bowl beat whipping cream, powdered sugar, and vanilla until soft peaks form. Top pie with whipped cream and chocolate curls. Chill in refrigerator for at least 4 hours before serving. Makes 8 servings. Recipe by Anita Van Gundy *See more recipes in our desserts collection