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1
Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
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2
Add two inches of water in a med-size saucepan and bring water to a bare simmer.
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3
Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
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4
Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
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5
Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
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6
Set the mixture aside to cool slightly.
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7
In another stainless steel bowl, whisk the eggs and sugar together.
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8
Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
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9
Heat, whisking constantly, until the egg mixture has thickened and registers 160u00b0F on an instant-read thermometer.
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10
Remove the bowl from the heat and whisk in the vanilla.
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11
Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
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12
Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
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13
In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
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14
Gently fold the whipped cream into the chocolate-egg mixture.
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15
Fold in the blueberries.
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16
Scrape the filling into the prepared crumb crust.
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17
Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.
