This pie is the height of hospitality! It’s a recipe passed down through generations: Buttery vanilla cake meets a fudgy layer made with HERSHEY’S Cocoa. A slice of this classic dessert will make any guest feel welcome.
Prepare Pastry Crust. Heat oven to 350°F.
Stir together 2/3 cup sugar and cocoa in medium saucepan; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.
Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. (Do NOT stir. Chocolate layer will sink as pie bakes). Sprinkle nuts over top.
Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with Sweetened Whipped Cream.
Pastry Crust: Stir together flour, salt and baking powder in medium bowl. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.
Sweetened Whipped Cream: Combine 1 cup (1/2-pt) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.