French silk chocolate pie

You will need a fully baked pie shell for this recipe. Use

your favorite pie dough or go to CooksCountry.com for

our No-Fear Pie Crust recipe. Serve with lightly sweetened

whipped cream.

1 cup heavy cream, chilled

3 large eggs

¾ cup sugar

2 tablespoons water

8 ounces bittersweet chocolate,

melted and cooled

1 tablespoon vanilla extract

8 tablespoons (1 stick) unsalted butter,

cut into ½-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.