2008 APC Crisco® National Pie Championships Amateur Division First Place Criscoý Classic Chocolate Category California Mudslide Pie Patricia Lapiezo La Mesa, California Crust 3 cups all purpose flour 1 1/4 cups Crisco® shortening 1 tsp. salt 5 Tbsp. ice water 1 Tbsp. vinegar 1 egg, slightly beaten Preheat oven to 400 degrees. Combine flour and salt in a large bowl. Cut in shortening. In a small bowl, combine egg, water and vinegar. Gradually add liquid to flour mixture until dough comes together. Refrigerate one hour. Roll out one-half dough to fit a 10-inch deep pie pan. Crimp edges and prick bottom and sides with a fork. Line with foil and fill with pie weights. Bake for 10 minutes. Remove weights and bake an additional 10-15 minutes or until browned. Cool completely. Brownie/Chocolate Bottom 9-oz. high quality bittersweet chocolate 1/2 cup unsalted butter 1 1/2 cups granulated sugar 4 large eggs 1 tsp. vanilla 3/4 cup plus 2 Tbsp. flour 1/2 tsp. salt 3 oz. semisweet chocolate, chopped 1/4 cup heavy whipping cream Preheat oven to 350 degrees. Spray a 9" pie dish and an 8" square baking pan with nonstick spray. In a medium saucepan over low heat, stir together chocolate and butter until completely melted. Cool slightly. Beat in sugar. Whisk in eggs, one at a time, until completely blended. Stir in vanilla. Fold in flour and salt. Divide batter in half and spread in prepared pans. Bake both pans together in oven until done, or approximately 15 minutes for the 9" dish and 25 minutes for the 8 square pan. Test with a toothpick. Cool completely. Take the brownie baked in the pie dish and place in the bottom of crust, trimming to fit if necessary. Set aside while preparing filling. Heat the 3 oz. chocolate and California Mudslide Pie Page 2 whipping cream in microwave until melted. Stir and spread over brownie. Refrigerate while preparing filling. Chocolate Filling 2 cups heavy whipping cream 1/4 tsp. instant espresso powder 8 oz. semisweet chocolate, chopped 1/3 cup caramel ice cream topping Place chopped chocolate in a medium bowl. Heat 1/2 cup whipping cream and espresso until it just simmers. Pour over chocolate and let sit for 5 minutes. Stir until smooth. In another bowl, beat the remaining whipping cream until soft peaks form. Fold in half of the cream. Beat the remaining cream until stiff. Fold in whipped cream. Spread ? over brownie. Halfway from the center of pie to the edge, make a 1/2 inch wide indentation in filling. Fill with caramel topping. Top with remaining chocolate filling. Prepare topping. Topping 2 cups brownie chunks 6 oz. semisweet chocolate 2/3 cup heavy whipping cream 2 – 1.4 oz. Skor candy bars, chopped Caramel topping Cut the square brownie into chunks. In a saucepan, heat the cream and chocolate until melted. Stir in reserved brownie chunks and chopped candy bars. Spread over top of pie. Drizzle with caramel topping. Decorate edge of pie with sweetened whipped cream and sprinkle with chocolate shavings, if desired. Refrigerate 4 hours. Keep refrigerated.