Who’s ready for a slice of heaven?

Happy Monday, everyone! I hope you all had a fantastic weekend and are ready to start the week off on a sweet note because I brought in something extra special for the office today. That’s right, I whipped up a delicious French Silk Chocolate pie!

I have to admit, I don’t make pies that often, but when I do, I like to go all out. And let me tell you, this French Silk Chocolate pie is no exception. It’s light, creamy, and oh-so-decadent. The perfect indulgence to kick off the week, if you ask me!

Ingredients:

• Crust
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2 to 4 tablespoons ice water
• Filling
  • 3 oz. unsweetened chocolate, chopped
  • 3/4 cup butter, softened (do not substitute margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 3/4 cup cholesterol-free egg whites
• Topping
  • 1/2 cup sweetened whipped cream
  • chocolate curls, if desired

Directions:

1. In medium bowl, combine flour and salt. Using pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
2. Shape dough into ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll lightly from center to edge into 11-inch circle. Fold pastry in half; place in 9-inch pie pan. Unfold; gently press in bottom and up sides of pan. Do not stretch. Fold edge under to form a standing rim; flute edges.
3. Prick bottom and sides of pastry generously with fork. Bake at 450°F. for 9 to 12 minutes or until light golden brown; cool.
4. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy; add sugar gradually, beating until light and fluffy. Blend in cooled chocolate and vanilla. Add egg whites 1/4 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled, baked pie shell.
5. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls, if desired. Store in refrigerator.

I love the way baking brings people together, and I always look forward to sharing my creations with everybody. There’s something so satisfying about seeing everyone’s faces light up when they take that first bite of something homemade and delicious.

So, grab a slice (or two!) of this heavenly pie, and let’s make this Monday a little sweeter together. Here’s to a wonderful week ahead filled with laughter, good company, and of course, plenty of delicious treats. Enjoy, my friends!