Monday, Jan. 23 is National Pie Day.

Created by the American Pie Council, National Pie Day is dedicated to the celebration of pie. The American Pie Council is encouraging pie lovers across the nation to throw a pie party to pass on the love and enjoyment of pie eating and pie making.

In honor of the day, I'm providing the recipe to my favorite pie recipe, courtesy of Paula Deen.

Since the famous butter-loving chef recently announced she has diabetes, I also included her son's "healthier" version of the pie below it.

Frozen Chocolate Mousse Pie
Courtesy of Paula Deen of Food Network

2 cups chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liquor
1 teaspoon vanilla extract
3 cups powdered sugar
1 pre-made pie shell
Chocolate chips for topping

Preheat oven to 350 degrees.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Bobby's Lighter Frozen Chocolate Mousse Pie
Courtesy of Bobby Deen

1/2 cup dark chocolate chips
1/2 cup semisweet chocolate chips
1/4 cup low-fat milk
2 tablespoons dark corn syrup
2 tablespoons chocolate-flavored liqueur
1 teaspoon vanilla extract
2 tablespoons meringue powder
1 1/2 cups fat-free frozen whipped topping, thawed
One 9-inch pre-made rolled pie crust, baked according to directions on box and cooled
Half 1-ounce-square semisweet chocolate, grated, for garnish

Melt both chocolates and the milk in a double boiler over low heat. Remove from the heat and add in the corn syrup, chocolate-flavored liqueur and vanilla extract. Mix together and allow to cool completely.

With an electric mixer on high speed, beat the meringue powder with 6 tablespoons water in a medium bowl until glossy peaks form, 2 to 3 minutes. With a rubber spatula, gently fold the beaten meringue and the whipped topping into the cooled chocolate mixture until no streaks of white remain. Spoon into the prepared crust and spread evenly. Cover with plastic wrap and freeze until frozen, for a couple of hours. Garnish with grated chocolate and serve.

What is your favorite kind of pie? Chocolate, apple, pumpkin? Tell us in the comments!

The Pie Place, of Upper St. Clair, celebrated National Pie Day on Saturday. Read more here.