Sinfully Delicious

Chocolate has been tempting human civilization for centuries. The Mayans discovered the amazing properties of chocolate long ago (some evidence suggests as early as 400 BC), turning the beans grown on their cacao trees into an enjoyable drink. Thousands of years later, it's no surprise that we are still crazy about this yummy treat. In addition to its delicious flavor and versatility (many culinary pleasures can be created from chocolate), dark chocolate has numerous health benefits, most notably it's effectiveness as a brain stimulator.
Many different kinds of chocolate exist, and a seemingly endless amount of choices are available on the market -- one of my favorite kinds of chocolate is called Scharffen Berger. Go here to find out more about this delcious kind of chocolate (www.scharffenberger.com). Here's what it looks like:


Chocolate is obviously the star ingredient in this recipe, which has become one of my favorite desserts. Smooth and velvety, the chocolate is rich, creamy, and perfectly complemented by homemade whipped cream. A "mini" version can be made by using 4 1/2-inch pie plates (I found some at Crate & Barrel). Split the pie dough and filling in half between each mini pie plate and you will have individualized treats to relish. It's a little bit more tedious but is a great idea if you have a friend or co-worker to thank. I'm sure an individualized pie would bring a smile to their face!

Here's there recipe:
CLASSIC FRENCH SILK PIE

For the crust:
1 1/3 cups of flour
1/2 cup of Crisco or other vegetable shortening
dash of salt
cold water (approx. 2-4 tablespoons depending on dryness of flour)

Blend the first three ingredients for the crust until the dough resembles small pea particles. Add the water until the dough just sticks together (note: do not add too much water). Flour a flat surface and roll out the dough so that it fits into your 9″ pie plate. If you don’t want to roll out the dough right away, you can refrigerate it before rolling in out. After the crust is placed in the pie plate, poke a few holes in the bottom and on the sides with a fork. Bake the crust in a preheated 400 degree oven for about 15-20 minutes, or until golden brown. Let the crust cool completely.

For the pie:
1 cup sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla extract
3 oz. unsweetened baking chocolate, melted and cooled
3/4 cup fat-free cholesterol-free egg product (such as Egg Beaters — this eliminates the risk of salmonella from raw eggs)

In a mixing bowl, beat the sugar and butter with an electric mixer until light and fluffy. Beat in the vanilla and chocolate (note: melt the chocolate over a double-boiler and let it cool completely, but do not let it firm up again). Gradually beat in the egg on high speed until light and fluffy (about 3 minutes). Pour the filling into your baked and cooled pie crust. Refrigerate for at least 2 hours but no more than 24 hours.

For the whipped cream:
Beat 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Make sure that your beaters and bowl have been chilled, as this allows the whipped cream to reach a desired thickness faster. Spread the whipped cream on top of the chocolate filled pie and decorate with chocolate shavings or chocolate curls.


Enjoy everything about this pie...it's not too difficult!