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1.
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Fill a medium pot with 1 inch water over medium heat.
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Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water.
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Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes.
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Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
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2.
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Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy.
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Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined.
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Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
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3.
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Spread into the pie crust and cover with plastic wrap.
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Chill until cold and set, 2 to 3 hours.
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Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks.
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Spread over the pie filling and garnish with chocolate shavings.
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Cook's Notes: Try substituting your favorite liqueur in place of the water or coffee.
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Kahlua, Chambord or Grand Marnier are all great choices.
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Use a large bowl for cooking the custard.
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It will keep your hand further from the heat, and your eggs will cook faster.
