Recipe: Lincoln Del Chocolate Pie, Lincoln Del Potato Salad

Chocolate Pie

Serves 8.

Note: This recipe must be prepared in advance. "Wendi has received the most bribery attempts over this recipe," write authors Wendi Zelkin Rosenstein and Kit Naylor in "The Lincoln Del Cookbook." "Offers of money and fame. Marriage and adoption proposals. Sad, pathetic pleadings from people around the world. Some purists even discard the real whipped cream topping and the flaky crust to focus only on the chocolate." Serve frozen, or thawed.

For pie crust:

• 1 1/4 c. flour, plus extra for rolling dough

• 1/2 tsp. salt

• 1/2 c. shortening (or butter), chilled and cut into pieces

• 1 1/2 or more tbsp. cold water

For pie filling:

• 2 1/2 c. powdered sugar

• 2/3 c. unsweetened dark cocoa powder

• 1/3 c. shortening (or butter)

• 1/2 c. warm water or strong, dark coffee

• 1/2 c. (1 stick) butter, at room temperature

• 1 3/4 c. granulated sugar

• 1 tsp. vanilla extract

• 4 pasteurized eggs

For whipped cream:

• 1 1/2 tsp. unflavored gelatin powder

• 1 1/2 tbsp. cold water

• 1 1/2 c. heavy cream

• 5 tbsp. powdered sugar

• 1 1/2 tsp. vanilla extract

• Chocolate shavings, for garnish

Directions

To prepare pie crust: In the bowl of a food processor fitted with a metal blade, combine flour and salt and pulse to combine. Add shortening and pulse until mixture is the size of small peas (alternately, use a pastry blender and cut the shortening into the flour mixture). While pulsing, gently add 3 tablespoons cold water, adding more water if dough is dry (try not to overwork the dough). As soon as dough forms into a ball, transfer to a large sheet of waxed or parchment paper and pat into an oval shape. Wrap in waxed paper or plastic. Refrigerate for at least 1 hour or up to 24 hours.

When ready to bake, preheat oven to 350 degrees. On a floured work surface, using a floured rolling pin, roll out half of the dough into a 10-inch circle. Transfer dough to a 9-inch pie pan and pat dough into pan. Line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 15 to 20 minutes. Carefully lift and remove paper with pie weights, transfer pan to a wire rack and allow pie crust to cool.

To prepare pie filling: In a bowl of an electric mixer on low speed, combine 2 1/2 cups powdered sugar, cocoa and 1/3 cup shortening (or butter) and blend until smooth. Slowly add warm water (or coffee) and blend until smooth. Reserve.

In a bowl of an electric mixer on low speed, combine 1/2 cup butter, granulated sugar and 1 teaspoon vanilla extract and blend until smooth. On low speed, slowly add 1/2 cup of cooled chocolate mixture and mix until combined. (Extra chocolate mixture can be refrigerated for use in another pie.). Add pasteurized eggs and mix until combined. Scrape sides of bowl, increase speed to medium and mix until fluffy. Pour filling into prepared pie shell, cover with plastic wrap and refrigerate or freeze for 24 hours.

To prepare whipped cream: Chill a mixing bowl and electric mixer whisk attachment in the refrigerator or freezer.

In a small microwave-safe bowl, sprinkle gelatin over the cold water and let sit until gelatin is absorbed, about 1 minute. Cook on high for 30 seconds, or until the mixture is clear. Remove from microwave oven and cool.

When ready to serve, pour heavy cream into chilled mixing bowl and beat, on medium-high speed, until peaks form. Reduce speed to medium-low and gradually add 5 tablespoons powdered sugar. Slowly pour in cooled gelatin mixture and 1 1/2 teaspoons vanilla extract, increase speed to medium-high and beat until stiff peaks form.

Remove pie from freezer or refrigerator, remove plastic wrap, decorate with whipped cream and shaved chocolate, and serve.