Pumpkin Pie with Chocolate Tiger Stripes

Pie Crust:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. shortening

Filling in the pie crust

2-3 Tbsp. cold water

Pumpkin Filling:
1 egg
1 1/4 c. canned pumpkin
2/3 c. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 c. cream 

Chocolate Stripes:
2/3 c. semi-sweet chocolate chips
3 Tbsp. butter
1/2 c. filling mixture, reserved

To make the pie crust: Measure flour and salt into bowl. Cut in shortening and mix thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened (1-2 teaspoons water can be added if needed).

Before baking

Gather dough into ball. On a lightly floured surface or pastry cloth, shape into flattened round. With flour covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters. Unfold and ease into the pan.

Trim overhanging edge of pastry 1 inch from rim of pan. Use a fork to press the pastry around the edge. Fill with filling.

To make the filling: Preheat oven to 425 F.

Beat egg slightly, then beat in remaining ingredients. Pour into pastry lined pie pan, reserving 1/2 cup for the chocolate stripes.

Ready to eat!

To make the chocolate stripes: Melt the chocolate and butter together. Whisk together with the reserved filling mixture. Scoop into a piping bag with a flat piping nozzle. Pipe tiger stripes onto the top of the pie filling. The chocolate will sink a little into the filling, so keep piping the chocolate along the stripes you've made.

Bake 15 minutes.

Reduce oven heat to 350 F. Bake 35 minutes more. Let cool before serving. Refrigerate the leftovers.