CHOCOLATE ERUPTION 2012 Amateur Crisco Classic Chocolate CHOCOLATE CRUST 11/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1/2 cup butter-flavored Crisco, cold, cut into 1-inch cubes 1/2 tsp salt 3/4 cup powdered sugar 1 large egg, lightly beaten In a small bowl, whisk together the flour, cocoa, and salt. With a pastry blender, cut in the Crisco and sugar until it resembles coarse meal. Add the egg and mix just until incorporated. Place in a plastic bag and press together. Remove the dough and knead it lightly. Flatten into a 6-inch disk, wrap and refrigerate for 30 minutes, or until firm enough to roll. Roll out between waxed paper to fit a 9-inch pie dish. Adjust crust into dish and flute edges. Prick with a fork and bake approximately 8 minutes at 400 degrees. Cool completely. FUDGE/NUT LAYER 1/2 cup hot fudge ice cream topping 1/3 cup chopped toasted almonds 1/3 cup chopped chocolate covered toffee bars For fudge layer, heat topping until it can be poured easily. Set aside 2 Tbsp for garnish. Spread over bottom of crust and sprinkle with almonds and chopped toffee. FILLING 8 oz semisweet chocolate chips, melted 2 cups heavy whipping cream, divided 1/2 tsp instant espresso powder 12 oz cream cheese, softened 1/2 cup + 2 Tbsp powdered sugar For filling, in a saucepan over low heat, cook 1/2 cup heavy cream, chocolate chips and espresso powder; stir until chocolate is melted. Remove from heat and let cool slightly. In a large mixing bowl, beat the cream cheese and 1/2 cup powdered sugar until well combined. Blend in melted chocolate mixture. Beat the remaining 1 1/2 cups cream with the 2 Tbsp powdered sugar. Fold all but 1/2 cup into filling. GARNISH 2 oz semisweet chocolate, melted and spread on silicone mat 1/2 cup coarsely chopped toffee 1/2 cup caramel topping 1/2 cup reserved whipped cream from filling chopped toasted almonds Melt 2 oz semisweet chocolate and spread thinly on a silicone mat. Refrigerate until firm. Remove refrigerated chocolate and break off about 4 pieces into jagged shards. Begin filling pie crust with filling by dropping spoonfuls around edge of pie. Randomly drizzle caramel topping over filling. Repeat this process in two layers, making sure caramel is visible on the outside. To garnish, drop spoonfuls of remaining whipped cream on top center of pie; stick jagged pieces of broken chocolate into the top, and scatter top of pie with chopped almonds and toffee pieces. Drizzle with 2 Tbsp reserved hot fudge topping. Refrigerate at least 2 hours before serving.