French Silk Chocolate Pie (ATK)

By hmp13

You will need a fully baked pie shell for this recipe. Use your favorite pie dough. Serve with lightly sweetened whipped cream.

Ingredients

• 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
• 8 tablespoon unsalted butter, cut into 1/2 inch pieces and softened
• 1 (9-inch) pie shell, baked and cooled

Preparation

Step 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.

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.

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 2 hours and up to 24 hours. Serve.