Ingredients
2 cups sugar, divided1/2 cup baking cocoa1-1/2 cups whole milk, divided2 sheets refrigerated pie crust2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 large egg, room temperature2 tablespoons shortening1 teaspoon vanilla extractWhipped cream, optional
Preparation
In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. unroll crusts into 9-in. pie plates. Pour mixture into crusts, tipping to coat the crusts halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the crusts, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.
