Old-Fashioned Chocolaty Pie

Directions

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
• Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack.
• In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla.
• Pour into crust. Refrigerate 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles.