Categories: Desserts, Pies, Chocolate 
      Yield: 8 servings 
  
      1    Pie shell, 9" or 10"                1 ts Vanilla extract 
      2    Chocolate Pudding (double           3 tb Confectioner's Sugar 
           -recipe)                                 Chocolate shavings (semi-sw 
      1 pt Whipping Cream                  
  
  Make a double batch of Gary's Chocolate Pudding increasing the cornstarch 
  to about 4 1/2 tb per batch (8-10 total).  Chill thoroughly.  This pudding 
  will be extremely thick. 
   
  Make or purchase your favorite pie shell.  I personally like the good old 
  fashioned, plain pie shell.  My family seems to prefer a cookie type of 
  shell.  If you make your own, you must pre-bake it as this pie requires NO 
  BAKING. 
   
  Whip cream with confectioner's sugar and vanilla extract until thick and 
  fluffy.  Take 1/2 of the whipped cream and add to the chocolate pudding. 
  Because the pudding is so thick, you will probably want to use an electric 
  mixer for this task.  Mix until all of the whipped cream is thoroughly 
  incorporated. 
   
  Fill pie shell with the pudding-whipped cream mixture.  Place remaining 
  whipped cream into a piping bag and pipe onto top of pie.  Shave 
  bittersweet chocolate on top as garnish. 
   
  Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch 
  that is in the confectioner's sugar to set. 
   
     Gary Fackenthall