French Silk Pie

French Silk Pie from Cook's Country's Blue Ribbon Desserts 

pie shell, cooked and cooled

8 oz bittersweet chocolate, melted and cooled, I used ghiradelli bittersweet baking chips

3 eggs

3/4 c sugar

2 T water

1 cup heavy cream

1 stick butter, softened

1 T vanilla

1. Cook pie shell according to directions
2. Chill metal mixing bowl & beater in fridge or freezer
3. Melt chocolate. I did this over very low heat. Let cool
4. Mix heavy cream about 3 mins until stiff peaks form. Refrigerate
5. In a double boiler set up, cook eggs, sugar & water over barely simmering water while mixing with electric hand mixer for 7 to 10 mins, until reaches 160 degrees, and thickened a bit
6. Remove from heat, continue beating with electric mixer until cooled room temp, about 8 minutes. 
7. Mix in melted chocolate and vanilla using electric mixer.
8. Mix in butter a few pieces at a time, until fully incorporated
9. Fold in whipped heavy cream until no white streaks remain.
10. Refrigerate at least 3 hours and up to 24
11. Serve with whipped cream

This was absolutely awesome and I would definitely make again.