French Silk Chocolate Pie
Start with a fully baked pie shell.
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla
8 tablespoons (1 stick) unsalted butter, cut into ½ inch pieces and softened
With eclectic mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to a small bowl and refrigerate.
Combine eggs, sugar and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water.) With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.
(from Cook’s Country)