French Silk Pie (Americas Test Kitchen)

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   Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes.

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   Transfer whipped cream to small bowl and refrigerate.

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   2.

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   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).

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   With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes.

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   Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

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   3.

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   Add chocolate and vanilla to cool egg mixture and beat until incorporated.

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    Beat in butter pieces, a few at a time, until well combined.

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    Using spatula, fold in whipped cream until no streaks of white remain.

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    Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

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    Serve.

* Per serving · 4 servings · Values may vary.