makes a 9 inch pie
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup crushed salted peanuts
1/3 cup liquid shortening
3 to 4 tablespoons cold water
Sift flour, baking powder and salt into mixing bowl. Cut in shortening with knives, or blend with pastry blender until mixture resembles coarse cornmeal. Add peanuts. Sprinkle cold water over mixture, a little at a time, stirring with fork until dough is just moist enough to hold together and form a ball. Roll out on lightly floured surface to a circle. Fit loosely into 9 inch pie pan and flute edges. Prick over entire surface with a 4-tined fork. Bake in hot oven (425 degrees) 12 to 15 minutes. Cool.
Chocolate Filling
5 egg yolks, lightly beaten
2 1/2 oz. unsweetened chocolate, grated
1 1/4 cups milk
1 cup minus one tablespoon sugar
1 cup evaporated milk
1 teaspoon vanilla
Combine the chocolate and regular milk in a saucepan and heat slowly, stirring, until chocolate melts.
Put sugar in a bowl and add egg yolks. Beat the yolks and sugar together until well blended. Pour hot chocolate mixture into yolk mixture gradually, beating vigorously. Stir in the evaporated milk and vanilla and strain into the pie shell.
Bake about 35 minutes, or until set, at 325 degrees. Top with meringue or grated peanuts.