Crust:2 cups all purpose flour1 tsp salt3/4 cup Crisco shortening3/4 cup cold waterCombine flour and salt in bowl. Cut the Crisco in with a pastry blender until the mixture is uniform. Toss with a fork. When all of the water is added form the mixture into a ball. Roll to 1/8 inch thick and to 1 1/2 inches bigger than pie plate. Place in pie plate, trim and crimp edges. Bake for 25 minutes or until golden brown.Filling:1/2 cup white chocolate chips3/4 cup raspberry preserves2 cups half and half3/4 cup sugar1/4 cup cornstarch2 egg yolks1/8 tsp salt1/4 cup cocoa, sifted1/2 tsp vanilla1 tsp unsalted butter4 cups of whipped creamMelt the chips in microwave and spread evenly in the cooled, baked pie shell. Cool then spread the raspberry preserves over the chocolate. Put 1 cup of half and half and sugar on low heat. In a mixing bowl, add the other cup of half and half along with eggs, salt, vanilla, cornstarch and cocoa. Mix well with a whip until smooth. Add to heated mixture, stirring constantly to prevent lumps. This mixture should be smooth. Pour over the raspberry preserves. Cool completely and top with whipped cream.