Instructions: Preheat oven to 350 F. Cream together butter, shortening and flour. Mix until dough forms a ball. Press into a 9 inch pan using floured fingers. Bake for 10 to 12 minutes or until lightly browned; set aside to cool.

for the filling

In a double boiler over hot (not boiling) water, melt chocolate chips with corn syrup and half-and-half over low heat, whisking until smooth; set aside.

In a medium mixing bowl, beat sugar, water, egg and vanilla until fluffy, about 3 to 5 minutes. Whip cream until stiff then fold gently into vanilla mixture. Spoon half of the vanilla filling into the cooled shell, then drizzle half the chocolate mixture on top; repeat those two layers, then swirl a knife through the mixture to marbleize.

Serves 8

NOTE: For salmonella-safe eggs:
You will need: a small, heavy saucepan
a heatproof, 2 cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer

Perform the following steps and set aside:

Place eggs in saucepan. Add liquid from recipe (2 tablespoons of liquid per yolk). Stir gently just to combine. Fill measuring cup 2/3 full with boiling-hot water. Prepare the bowl by half-filling it with ice water.

Heat eggs over very low heat, stirring constantly, until the mixture reaches 160 F. Between each use, rinse off thermometer in the hot water. When desired temperature is reached, place saucepan in bowl of ice water to stop heating process. When cool, proceed with recipe.

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