PIE CRUST:

1/2 stick butter
1/4 c. Crisco
1 1/8 c. flour
1 tsp. salt
1 tbsp. sugar
1 tsp. baking powder
1/4 c. water

Mix butter and shortening until smooth with wooden spoon. Add dry ingredients and mix with a pastry blender or fork until fine crumbly mixture. Add water and mix until all same texture. Do not overmix. Bake at 425 degrees about 20 minutes until golden.

FILLING:

2 pkgs. My T Fine chocolate pudding
4 c. milk
2 eggs
2 tsp. vanilla
1/3 stick butter

Cook pudding mix, milk, and eggs over medium heat, beating with electric mixer constantly. Just before boiling point, add vanilla and butter. Keep beating until butter is melted and pudding begins to boil. Pour pudding into cooked pie shell and cover with plastic wrap to prevent skin from forming. Refrigerate several hours.

Just before serving, beat 8 ounces heavy cream with 1 1/2 teaspoons vanilla and 2 tablespoons confectioners' sugar. Serve pie slices with a garnish of whipped cream.