1 1/4 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
3 tablespoons cold shortening
4-6 tablespoons ice water
Bittersweet chocolate filling:
1/2 cup heavy cream
1/2 cup granulated sugar
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
1 scant cup (8-ounce carton) frozen cholesterol-free egg product, such as Eggbeaters, thawed
1 pint heavy cream
3 tablespoons granulated sugar
Chocolate curls, for garnish, if desired
1. Make pie dough: In medium bowl, combine flour and salt. Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently. Cut shortening into chunks. Using pastry blender, cut shortening into flour until pea-sized clumps form. Using fork to toss flour, stir in ice water until dough just starts to form. Press dough into smooth, flat disc. Wrap disc in plastic and refrigerate at least 1 hour.
2. On lightly floured surface, roll dough out to 13" circle. Transfer dough to 9" round pie plate. Trim overhanging dough to 1"; roll and crimp overhang to make decorative edge. Refrigerate pie shell 30 minutes. Place rack in center of oven and preheat to 400ºF. Prick chilled pie shell all over with fork. Line pie shell with foil; place pie weight or dry beans or rice in shell. Bake for 20 minutes; remove foil and wieghts and bake for 10-15 mintues more, until pie shell is golden. Let pie shell cool 15 minutes before filling with chocolate mixture.
3. Make filling: In small saucepan, heat cream and sugar together over medium-high heat, stirring until sugar dissolves. Bring mixture to boil. Turn off heat; stir in chocolate until melted and smooth. Stir in butter until melted and smooth. Scrape chocolate mixture into 41/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment. Let chocolate mixture stand until just warm, about 20 minutes.
4. Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm. With mixer running at medium speed, begin pouring pasteurized egg product down side of bowl in slow, steady stream. This will take 2 minutes. Continue to beat 1 more minute, until mixture just begins to thicken around outside edge of bowl and becomes paler in color. Pour “custard” into prepared pie shell and refrigerate for at least 4-6 hours, until cold.
5. Whip topping: Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes in heavy-duty mixer and 5 minutes with hand-held mixer. Mound whipped cream onto chilled pie. Garnish with chocolate curls, if desired.