BEAT shortening, milk and vinegar in medium bowl with electric mixer at medium speed. Add hot water; mix well. Stir together flour, corn starch and salt in a small bowl. Gradually add flour mixture to shortening mixture, mixing until dough forms. Shape into a ball. Wrap in plastic wrap and chill at least 1 hour.
HEAT oven to 400°F. Whisk eggs, corn syrup, sugar, butter, vanilla and cinnamon in large bowl until well blended. Stir in chocolate chips and walnuts.
ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a 11-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
SPRINKLE raisins evenly in bottom of pie crust. Pour filling over raisins. Bake 10 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until center is just set. Cool completely on wire rack.
Nutrition
Serving size
(1 slice, 1/12 of cake)
Calories 380
Calories from Fat100g
Total Fat 11g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 370mg
Potassium 0mg
Total Carbohydrates 70g
Dietary Fiber 2g
Sugars 53g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet