Preparation / Directions:
1. Heat oven to 425=B0F.
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=B0F 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.
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