Directions

• To make the crust, stir flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or two table knives until shortening pieces are the size of small peas. Gradually add water 1 tablespoon at a time, stirring with a metal spoon. Stop adding water when the dough holds together. Scrape the dough out of the bowl and form a smooth, round disk about 2 inches thick. Wrap the dough in a sheet of plastic wrap and refrigerate for at least one hour or up to 48 hours. If you’re in a hurry, place the dough in the freezer for about 20 minutes.

  When you’re ready to make the pie, use a rolling pin to roll the dough on a lightly floured surface, rolling from center outward until you create an 11-inch circle. If you want an even crust edge, place an 11-inch plate upside down on the dough as a guide and, using a small paring knife, cut a perfect 11-inch circle. Transfer dough to a 9” glass or ceramic pie plate. Fold the edges under and press with your fingers to create a fluted edge. Chill until ready to use.

  Preheat the oven to 425°F. Thoroughly prick the bottom and sides of the unbaked pie crust with a fork. Place a piece of parchment paper over the crust and fill with pie weights or uncooked rice. Bake on the lowest rack in the oven for 15 minutes. Remove the parchment paper and pie weights and bake for 5 minutes more. Remove from the oven and cool on a wire rack while you make the filling.

  Reduce the oven to 350°F.

  To prepare the filling, use a rubber spatula to scrape the entire contents of 2 jars of Sunday Night Chocolate Premium Dessert Sauce into a medium saucepan. Place over low heat until warm to the touch but not boiling, stirring as needed; remove from heat. In a medium bowl whisk eggs until foamy. Whisk 2 tablespoons of the warm (not hot) chocolate sauce into the eggs. Continue to whisk the remaining chocolate sauce into the eggs, a few tablespoons at a time or in a slow drizzle (this is called tempering and keeps the egg from scrambling). 

  Immediately pour the filling mixture into the warm pie crust. Return to the 350°F oven and bake

  for 10 minutes. Turn off the oven. Let the pie sit in the hot oven for 10 more minutes. The  filling will be set around the edges but the middle may look a bit loose. The pie will continue to set after it’s removed from the oven. Transfer to a wire cooling rack. Allow to cool for 2 to 3 hours before serving. Cut into slices and serve with Sweetened Whipped Cream or Sunday Night Chocolate Whipped Cream, berries, or chopped nuts. Or, cover and refrigerate cooled pie for up to 2 days (let chilled pie stand at room temperature for 20 minutes before serving). Makes 8 servings.