Dessert: Hot Chocolate French Silk Pie

Recipe by Rachel Conners This recipe combines all the flavors you love in hot chocolate AND pie.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Hot Chocolate French Silk Pie

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 c. all-purpose flour
1/8 tsp. baking powder
3/4 tsp. salt
1/2 c. shortening, cut into chunks
1 1/2 tsp. white vinegar (or apple cider vinegar)
3 to 6 tbsp. ice water (or as much as needed)

Instructions

Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, gradually work shortening into flour until it resembles a coarse meal, about 2 to 3 minutes.
Add white vinegar and 4 tablespoons ice water. Toss mixture together gently. Add remaining ice water until dough begins to come together. (You may need to add more water than called for.) Add water 1 tablespoon at a time, until all flour is moist.
Wrap dough in plastic wrap. Press down to slightly flatten ball of dough to make rolling easier later. Refrigerate if using within 24 hours or freeze.
When ready to use dough, remove from freezer and thaw 15 to 30 minutes.
Make the filling: In small microwave-safe bowl, melt baking chocolate until stirrable (about 45 seconds). Add hot cocoa powder and stir into chocolate. Set aside to cool completely (it should be cooled to room temperature but still stirrable when added to pie).
In large chilled bowl, beat sugar and butter with electric mixer (or stand mixer fitted with paddle attachment) until very light and fluffy, 4 to 5 minutes.
When melted chocolate is fully cooled, turn mixer on low and drizzle chocolate into butter and sugar mixture. Add vanilla extract and salt and beat mixture until combined. If using stand mixer, switch to whisk attachment.
Turn mixer to medium speed and add eggs one at a time, beating 5 minutes between each addition. After 20 minutes of beating, filling should be completely silky and smooth with no grittiness. (If mixture seems to be melting instead of whipping, let chill in fridge 30 minutes and whip again until fluffy.)
Once pie filling is smooth and silky, pour into baked pie shell. Smooth pie filling and place in refrigerator to chill at least 2 hours (preferably longer).
Make the Whipped Cream: When ready to serve, whip heavy cream and powdered sugar in the bowl of an electric mixer fitted with whisk attachment until stiff peaks form. Pipe whipped cream in dollops around edges of pie. Grate semisweet chocolate over top and garnish with mini marshmallows.