French Silk Chocolate Pie

French Silk Chocolate Pie

Serves 8 to 10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

1	cup  heavy cream , chilled
3	large  eggs
3/4	cup  sugar
2	tablespoons  water
8	ounces  bittersweet chocolate , melted and cooled
1	tablespoon  vanilla extract
8	tablespoons (1 stick)  unsalted butter , cut into 1/2-inch pieces and softened
1	(9-inch) pie shell , baked and cooled (see note)

1. WHIP CREAM With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
2. BEAT EGGS 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.
3. BEAT, FOLD, COOL 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. Serve.