French Silk Pie...Version 2

This Mother's Day weekend, I was in the midst of getting new flooring in my kitchen.  Dust covered every surface, my pantry floor contents were relegated to the counter tops, and I wasn't allowed on the half laid floor for 12 hours...which prevented me from using the computer, sink, microwave, oven or refrigerator.  By Sunday morning, I was thrilled to regain access to my kitchen.  The sample issue of Cook's Country which arrived in the mail this week had a French silk pie featured on the cover...and I was itching to make it.  A little Mother's Day treat for myself...and I had a feeling there would be other takers.

I used a crust found on the Cook's Country website, but any will do.  This one was made with butter and cream cheese and was pressed into the pie plate.  So easy, but I did miss the flakiness of my usual pastry crust.  The filling, though, was extraordinary.  The eggs are actually heated to 160º, so no danger of salmonella...like that's ever stopped me.  But now I have an excellent French silk pie option to serve to all our guests without a worry.  Silky and decadent...just the way it should be...this stunning pie will make our menu again and again.

My first French Silk Pie has a less intense chocolate flavor and the raw eggs make it a wee bit silkier...I highly recommend BOTH~

French Silk Pie...adapted from Cook's Country

1 9-inch pastry shell, baked and cooled

1 cup heavy cream

3 eggs

3/4 cup sugar

2 tablespoons water

8 ounces bittersweet chocolate, gently melted in the microwave and cooled

1 tablespoon vanilla

1 stick (4 ounces) butter, at room temperature, cut into pieces

Chocolate shavings, optional, to garnish

1 cup heavy cream, whipped with 1 teaspoon vanilla and 1/4 cup powdered sugar, optional, to garnish

Whip 1 cup of heavy cream to stiff peaks.  Set aside in refrigerator.

Beat eggs, sugar and water in metal bowl from stand mixer set over pot of simmering water till thickened and 160º, about 8 minutes.  Carefully remove bowl and attach to stand mixer. Beat on high for about 8 minutes till mixture reaches room temperature.

Add chocolate and vanilla and beat till well mixed.  Beat in butter, a little at a time, till incorporated.  Using a spatula, fold in reserved whipped cream till evenly mixed.

Pour filling into pie shell and refrigerate at least 3 hours or overnight.  Serve with a dollop of whipped cream and chocolate shavings if desired.