Rob Kingsbury: Hi, I am Rob Kingsbury, owner of Kingsbury Chocolates in Alexandria, Virginia. Today, we are going to be making a Chocolate Pie. First of all we are going to put in 2 1/2 cups of All purpose flour, putting in 1 tablespoon of sugar, little pinch of salt and for our fats I am doing a tablespoon of butter and 3/4 of the cup of shortening. We are going to turn it right on and just let it go. Add in 1/3rd cup of cold water so we are going to take this right out and form a dough ball and then start rolling it out, between two peaces of parchment paper. So real easy we are going to lie it right in. Then we are going to crimp this in. So I am going to come back through and then turn the crust back down, just take a fork poke away. And just take a peace of parchment paper and as far as baking beans are concerned, baking beans are just any hard bean. You can find it in the super market and I just take up and put it in the bottom and it just adds as a weight. So when you put this in the oven the pie crust on the bottom doesn't puff out which is what you don't want to do. Put this in the oven for 20 minutes at 350 degrees. We are going to pull it back out, take the back baking beans out of here, empty them and we are going to put the crust back in the oven at the same temperature for another 10 minutes. We are going to start off first with 3 cups of milk, 1 1/2 cups of sugar, 1/4 teaspoon of salt, 3 tablespoons of corn starch; I did a dry whisk of all the dry ingredients just to take the clumps out. Take the warm milk and add it directly into our dry mixture and whisk it all together. Since the milk is already been warmed, I can go ahead and just directly add the chocolate into that. We are going to whisk this together and what we need to do at this point is I will bring this to a boil. So it's going to actually take about 4-5 minutes. Just make sure you keep stirring it throughout the process. We need 3 egg yolks for the pie shell. We want to bring the temperature of the eggs closer to the temperature of our pie filling. Way to do that is to add a small amount of your pie filling directly into your egg yolks. Just mix them up. At this point, I am going to relight the fire and add my egg yolks back in and once it comes back to a boil, we have one more minute of boiling and literally going to turn the heat off and add 1 tablespoon of butter, and 1 1/2 teaspoons of vanilla and that is it we have pie filling. Right now we are going to put it right into our pie shell.

Also like to pour this right in the middle. And that way you can really got a lot of pie filling in this and also towards the edge. We are going to go ahead and just let this cool down to room temperature for about 1/2 an hour, just so it's not steaming and then we are going to throw in the refrigerator, let it chill in there for about an other hour and a half. One of the important reasons that we made a pie crust that was a little bit thicker is so that when you do this, when you take it out of the shell, it stands up on its own. I have got a few little extra dark chocolate shavings here and I am just going to pour it all over here.

Thank you very much. I appreciate your time and we are about to actually slice this and enjoy it so wish you were here.

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