This easy dessert will remind you of a chocolate pecan pie without the pecans.
Roll the pastry for the pie crust to form a 12-inch circle. Ease the pastry, without stretching it, into a 9-inch pie plate. Trim the pastry to 1/2 inch beyond edge of the pie plate. Turn under the pastry and flute the edges as you like. Don't prick pastry. Set aside while making filling.
In a large mixing bowl, stir together the sugar and the unsweetened cocoa powder. Add milk, eggs, melted butter, vanilla, and salt; mix well, but don't let mixture get too bubbly. Pour the mixture into the pastry shell.
Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted near the center of the baked pie comes out clean. (The pie will be quivery and puffed up a bit, but will firm up when cooled.) Cool on wire rack. Store in the refrigerator. Makes 8 to 10 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.