Frugal Homemade Chocolate Pie

This is a great recipe that I love to make and it is from scratch which actually ends up being cheaper and tastes so much better than when you make it with a mix.  Check it out!  The original appeared on gourmet.com but mine is a little richer!

PIE CRUST DOUGH

• 1 1/4 cups all-purpose flour
• 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons cold vegetable shortening
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water

FOR FILLING

• 1/4 cup cornstarch
• 1/3 cup plus 2 tablespoons sugar, divided
• 3 1/2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 oz bittersweet chocolate (not more than 60% cacao or higher), finely chopped
• 2 teaspoons pure vanilla extract
• 1 cup chilled heavy cream (do not use whipping cream)

MAKE DOUGH:

• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add the 2 Tbsp ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. This is vital for success later!
• Chill, wrapped in plastic wrap, until firm, at least 1 hour.

MAKE PIE SHELL:

• After chilling the dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively.
• Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.
• While shell chills, preheat oven to 375°F with a baking sheet on middle rack.
• Line shell with foil and fill with pie weights or you can use uncooked beans.
• Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes to 30 minutes.
• Cool shell.

MAKE FILLING:

• Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk.
• Slowly bring to a boil over medium heat, whisking the whole time, once it reaches a boil let it simmer for 2 minutes (mixture will thicken).
• Remove from heat and whisk in chocolate and vanilla until smooth without any chunks. You will need to stir constantly.
• Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming) at least 2 hours-3
• Just before serving, beat cream with remaining 2 Tbsp sugar and 1tsp of vanilla. Spoon onto pie.