Instructions: 1/2 Cup chocolate fudge topping 2/3 cup chopped pecans
1 teaspoon unflavored gelatin 1/4 cup water 1 cup granulated sugar 1/4 cup cornstarch 1 cup milk 3 egg yolk - lightly beaten 1/3 cup key lime juice 1/4 cup butter flavor crisco 1 cup sour cream 2 cups whipping cream 1/4 cup confectioners sugar chocolate shavings

1. Heat oven to 425 F.

2. For crust, prepare dough as recipe directs through step 6. For decorative edge, cut slits around edge of pastry leaving about 1 1/8 inches between slits. Fold top left corner down to the bottom right of each dough section forming triangles. Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage.

3. Bake at 425 F for 10 to 15 minutes or until golden brown. Cool.

4. For fudge layer, spread fudge topping over bottom of crust. (Heat topping gently if it is too thick to spread.) Sprinkle with nuts.

5. For filling, soften gelatin in water in top of double boiler. Place over boiling water. Stir until gelatin is dissolved.

6. Combine granulated sugar and cornstarch in 2-quart saucepan. Stir in milk until smooth. Stir in egg yolks and lime juice. Add butter Flavor Crisco. Cook, stirring constantly, on medium heat until mixture comes to a boil. Boil one minute. Remove from heat.

Stir in gelatin mixure slowly. Pour into large bowl. Chill 40 to 50 minutes. Fold in sour cream. Pour into baked pie shell. Chill 2 hours.

7. For topping, combine whipping cream and confectioners sugar. Beat until stiff. Pile on top of pie. Garnish with chocolate shavings.

NOTES : Original recipe uses macadamian nuts instead of pecans.

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