French Silk Pie (Americas Test Kitchen)

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

1. 1.
2. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes.
3. Transfer whipped cream to small bowl and refrigerate.
4. 2.
5. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2 inch barely simmering water (dont let bowl touch water).
6. With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes.
7. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
8. 3.
9. Add chocolate and vanilla to cool egg mixture and beat until incorporated.
10. Beat in butter pieces, a few at a time, until well combined.
11. Using spatula, fold in whipped cream until no streaks of white remain.
12. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.
13. Serve.

heavy cream, eggs, sugar, water, bittersweet chocolate, vanilla, unsalted butter, pie shells

Taken from www.food.com/recipe/french-silk-pie-americas-test-kitchen-485739 (may not work)