---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies
       Yield: 8 servings
     3/4 t  Salt
     3/4 c  Cold vegetable shortening
       6 T  Ice water
       4 oz Chocolate
     3/4 c  Heavy cream
     1/4 ea Vanilla bean
       1 T  Sugar
   2 1/2 c  all purpose flour
   FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
   in shortening until the mixture resembles coarse meal with some pieces
   of shortening the size of corn kernels still visible.  Sprinkle 5
   tablespoons of the ice water over the mixture, tossing to moisten
   evenly.  Gather the dough into a ball adding up to 1 tablespoon more
   ice water if the dough is to dry. Divide the dough in half and pat
   each piece into a 6 inch disk.  Wrap separately in plastic warp and
   refrigerate for at least 30 minutes. When dough is cold, roll out one
   piece on floured surface and fit into pie plate.  With other piece of
   dough roll out and cut leaf patterns making light vein like designs.
   Fit onto pie plate and freeze.  Pre bake at 350 degrees until golden.
   CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add
   melted chocolate and