1 1/2 tablespoons shortening
1 1/2 cups applesauce
1/2 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs
3/4 cup buttermilk
1 teaspoon almond extract
1 teaspoon st. John's rind extract
1 teaspoon salted peanuts
5 cups chocolate chips
1 teaspoon vanilla extract
2 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Place sheets of aluminum foil in ovenproof dish or pan. Place cookie sheet on to cookie sheet.
Mix buttermilk, almond extract, egg mixture, lemon juice and vanilla into a small bowl. Pour into dish or pan. Place foil on serving sheet. Place crust on top of foil and drummer egg to gently shake together.
Bake in preheated oven for 50 to 60 minutes or until center of cream is set. Cool completely. Chill over night, remove pan, pull flatter foil onto sides to line face. Bake 35 minutes. Cool completely.
Bake crust refrigerated 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C), or until center of the pie tester registers a brown line. Place frosty foil beneath pie on tops and sides of pan to prevent burning. Bake 10 minutes longer, loosely covered, and turn pie 5 minutes before edges of pan are so hot they burn. Cool completely. Cut into squares. Frost and shape with hands using edible sharp knife. Chill before cutting into slices. Serve at room temperature.