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You'll delight in every bite of the creamy-silk smoothness of this pie's rich chocolate filling.

French Silk Chocolate Pie

Pastry:
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored*
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water

Filling:
1/2 cup butter, softened
3/4 cup granulated sugar
2 (1-ounce) squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 large, very fresh eggs**
Sweetened whipped cream for garnish

1. For Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
2. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
3. Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
4. Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.
5. Bake crust at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool completely before filling.
6. For Filling: Using an electric mixer, cream the butter. Gradually add sugar, and beat until mixture is light and lemony in color.
7. Blend in the cooled melted chocolate and vanilla.
8. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed.
9. Pour into cooled, baked pie crust. Chill for several hours before serving.
10. Serve with a dollop of sweetened whipped cream.

Makes 8 servings.

* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior results.

** There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs and poultry. We often eat eggs lightly cooked and even raw which pose a greater threat. There is no way of knowing the degree of risk when eating raw or lightly cooked eggs. It has been recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Those who are consuming eggs that have not been cooked to 165*F (75*C)are doing so at their own risk.

Nutrition Facts: (per serving: 1/8 slice of pie): 418.1 calories; 60% calories from fat; 29.4g total fat; 83.4mg cholesterol; 219.0mg sodium; 101.6mg potassium; 36.9g carbohydrates; 1.7g fiber; 19.0g sugar; 35.1g net carbs; 4.7g protein.

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