Could I let National Pie Day go by without a mention? (Yes, it’s today, March 14.)

Actually, I could, because I’m not much of a pie appreciator. I’m more of a cake connoisseur. Does anybody know when National Cake Day is? I’m sure there is such a thing.

But I know there are plenty of pie lovers out there, so I scoured the pages of DotMom’s “Mixing & Musing Cookbook” for an appropriate recipe to share today. Since we’re in-between seasons for the fruit varieties, I finally settled on what would be my choice in any pie shop — French Silk. I do have to offer a word of caution, however. This recipe uses raw eggs; if you have concerns about that, buy pasteurized eggs.

French Silk Pie

In a small mixing bowl, beat together ¾ cup sugar and ½ cup butter, softened, at medium speed until creamy and fluffy. Melt two 1-ounce squares unsweetened chocolate and incorporate into mixture along with 1 teaspoon vanilla. Add 4 eggs, one at a time, beating at high speed about 3 minutes after each addition.

Pour mixture into a 9-inch baked pie shell. Sprinkle ¼ cup slivered almonds around the edge and arrange shaved unsweetened chocolate in center of filling. Chill at least 2 hours.