Choconut Pie Shell

A chocolate-flavored nut crust


  • 1 c. sifted flour
  • 2 oz. sweet cooking chocolate, grated or ground
  • ¼ tsp. salt
  • ¼ c. vegetable shortening
  • 3 tblsp. milk
  • ½ tsp. vanilla
  • ¼ c. finely chopped pecans


  • Stir together flour, grated chocolate and salt. Cut in shortening with two knives or blend with pastry blender until mixture resembles coarse meal. Combine milk and vanilla; add gradually to dry mixture, tossing lightly with a fork. Form into hall.
  • Roll out on lightly floured pastry cloth to ⅛" thickness. Cut in circle 1 ½" larger than inverted 9" pie pan. Fit loosely in pan; pat out air bubbles; turn edge under and flute.
  • Sprinkle with chopped pecans and press gently into pastry. Prick sides and bottom with a fork.
  • Bake in hot oven (400°F.) 10 to 12 minutes.