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Recently I had a phone conversation with one of my sister's wanting to know if I had a good recipe for a creamy chocolate pie. Yes, I do. Her next question was -- how do you decide which recipes to use every week? Sometimes, like today, it's a challenge. Since you asked about a chocolate pie, it's about chocolate today. I gave her the recipe and now I'll give it to you along with a couple other recipes using chocolate.

CHOCOLATE DREAM PIE

one 9-inch refrigerated pie crust

1/2 c. sugar

1/4 c. cornstarch

1/8 t. salt

1 c. milk

1 c. semi-sweet chocolate chips

2 egg yolks, slightly beaten

1-3 oz. package cream cheese, cubed, softened

1-1/2 c. whipping cream

1 t. vanilla

Heat oven to 450 degrees. Prepare pie crust as directed on package for a one-crust baked shell using a 9-inch pie pan. Bake for 9-11 minutes or until just golden brown. Cool completely.

In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually stir in milk. Stir in chocolate chips and egg yolks. Cook over medium heat until mixture is thickened, stirring constantly.

Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap. Refrigerate just until cool, about one hour.

In large bowl, beat whipping cream and vanilla until soft peaks form. (Save out one cup whipped cream for topping.) Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 5-6 hours. Spoon or pipe refrigerated cream over filling. Makes 8 servings.

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If you are a true chocolate lover, you really have to try this cake recipe. Be sure you serve it to others or you'll end up eating the whole thing yourself.

HOT FUDGE PUDDING CAKE

1-1/4 c. sugar, divided

1 c. flour

7 T. baking cocoa, divided

2 t. baking powder

1/4 t. salt

1/2 c. milk

1/3 c. butter or margarine, melted

1-1/2 t. vanilla

1/2 c. packed brown sugar

1-1/4 c. hot water

whipped topping (optional)

Heat oven to 350 degrees.

In a medium bowl, stir together 3/4 c. sugar, flour, 3 T. cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth.

Spread batter into ungreased 8 or 9 inch square baking pan.

In another bowl, stir together remaining 1/2 c. sugar, brown sugar and remaining 4 T. cocoa; sprinkle evenly over batter. Slowly pour hot water over top. DO NOT STIR!

Bake 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping or a scoop of vanilla ice cream.

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Speaking of vanilla ice cream -- this sauce is scrumptious. I know, you can buy fudge sauce in a jar but this is so much better.

VELVETY HOT FUDGE SAUCE

3 squares (3 oz.) semi-sweet chocolate

1/4 c. butter or margarine

one 5-1/2 oz. can (2/3 c.) evaporated milk

1/2 c. sugar

1 t. vanilla

In a heavy medium saucepan, melt chocolate and butter over low heat, stirring constantly. Stir in evaporated milk and sugar. Cook and stir over medium heat till sugar is dissolved and mixture is slightly thickened and bubbly.

Remove from heat. Add vanilla; stir till smooth. Let sauce sit until warm. Spoon sauce over ice cream, fresh fruit or pound cake. Makes about 1-1/3 c. sauce.

NOTE: If you don't have semi-sweet chocolate squares, you can substitute semi-sweet chocolate chips as follows:

3 squares (3 oz.) = 1/2 c. chips or for 3 squares (3 oz.) substitute 3 squares unsweetened chocolate plus 3 T. sugar. Does it make sense? It does work.

And for fun, a little known fact about chocolate: On the average, Americans eat 11 pounds of chocolate per person per year (unless you're a real chocoholic). But we're lightweights compared to the Swiss, who eat almost 22 pounds per person annually, or the equivalent of 225 chocolate candy bars, depending on the size of the bar. The Japanese eat a mere 3 pounds a year. I hear what you're thinking -- who cares.

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Thought for today: A cheerful look brings joy to the heart and good news gives health to the bones.

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