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Chocolate Angel Pie




Source of Recipe


My recipe


List of Ingredients




--- Crust ---
1 1/3 Cups All-purpose Flour, sifted
½ Teaspoon Salt
½ Cup Crisco
3 Tablespoons Water
--- Filling ---
1 Pkg Instant Chocolate Pudding Mix (4 serving size)
2 Tablespoons Cocoa
1 Cup Milk
1 Container Cool Whip (8 oz)

Recipe



Crust: Preheat oven to 425 degrees. Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender until mixture is uniform. (Mixture should be fairly coarse.) Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. When all water has been added, work dough into a firm ball. Press into a flat circle with smooth edges. Roll out on lightly floured surface into a circle about 1/8" thick and about 1-1/2" larger than inverted 9" pie plate. Gently ease dough into pie plate, taking care not to stretch dough. Trim ½" beyond edge of plate. Fold under to make double thickness around rim. Flute edge of pastry as desired. Prick bottom and sides of shell with a fork. Bake at 425 degrees for 10 to 15 minutes, or until lightly browned. Cool and fill.

Filling: Combine pudding mix and cocoa in medium bowl. Blend well. Add milk. Beat at lowest speed of electric mixer one minute. Fold in thawed Cool Whip. Spoon into baked and cooled crust. Freeze at least 4 hours. Garnish with additional whipped topping and/or chocolate shavings if desired. Store leftover pie in freezer or refrigerator.

YIELD: One 9" pie