FLORIDA FUDGE SURPRISE KEY LIME PIE

1 (9 Inch) Classic Crisco Single Crust Pie Dough (recipe follows)
FOR THE FUDGE LAYER:
1/2 cup chocolate fudge topping
2/3 cup chopped pecans
FOR THE FILLING:
1 teaspoon unflavored gelatin
1/4 cup water
1 cup granulated sugar
1/4 cup cornstarch
1 cup milk
3 egg yolks, lightly beaten
1/3 cup key lime juice
1/4 cup butter flavor Crisco
1 cup sour cream
FOR THE TOPPING:
2 cups whipping cream
1/4 cup confectioner's sugar
chocolate shavings

TO PREPARE THE CRUST:
Preheat oven to 425 degrees F.

Prepare dough as recipe directs. For decorative edge, cut slits around edge of pastry leaving about 1 1/8 inches between slits. Fold top left corner down to the bottom right of each dough section forming triangles. Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage.

Bake at 425 degrees F for 10 to 15 minutes or until golden brown. Cool.

FOR FUDGE LAYER:
Spread fudge topping over bottom of crust. (Heat topping gently if it is too thick to spread.) Sprinkle with nuts.

TO PREPARE THE FILLING:
Soften gelatin in 1/4 cup water in top of double boiler. Place over boiling water. Stir until gelatin is dissolved.

Combine granulated sugar and cornstarch in 2-quart saucepan. Stir in milk until smooth. Stir in egg yolks and lime juice. Add butter Flavor Crisco. Cook, stirring constantly, on medium heat until mixture comes to a boil. Boil one minute. Remove from heat.

Stir in gelatin mixture slowly. Pour into large bowl. Chill 40 to 50 minutes.

Fold in sour cream. Pour into baked pie shell. Chill 2 hours.

FOR TOPPING:
Combine whipping cream and confectioner's sugar. Beat until stiff. Pile on top of pie. Garnish with chocolate shavings.

CLASSIC CRISCO SINGLE PIE CRUST

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute

From: Laura Case York
Source: Crisco American Pie Celebration