Chocolate French Silk Pie

PREPARE:
1 baked pie crust

PLACE:
4 eggs
2/3 cup sugar
2 Tbsp. water

SPRINKLE:
8 oz. semisweet bar chocolate, very finely chopped
11/2 sticks unsalted butter, cubed and softened (12 Tbsp.) Make sure your butter doesn't melt or separate - just softened,
1/8 tsp. table salt

WHIP:
1 cup heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract

Prepare pie crust according to directions and allow for it to cool completely.

Place eggs, 2/3 cup sugar, and water in a heatproof bowl set over a saucepan of simmering water. Don’t let the bowl touch the water.

Whip egg mixture with a hand mixer on medium speed, until eggs double in volume and an instant-read thermometer registers 160°, 10–12 minutes. Remove bowl from heat and continue beating.

Sprinkle chocolate into cooked egg mixture a handful at a time, with the mixer running, until it all has been added. (The mixture will deflate and lose volume.) Once chocolate melts, continue beating until mixture is no longer warm to the touch, 7–10 minutes. Beat butter into chocolate mixture a few cubes at a time. Once butter is incorporated, the mixture will be thick; beat in the salt and set aside.

Whip cream, 2 Tbsp. sugar, and vanilla using a hand mixer on medium speed until stiff peaks form, 2 minutes.

Fold whipped cream into chocolate mixture in three additions, folding until ingredients are blended. Transfer filling to pie crust. Cover pie and refrigerate 3 to 24 hours. Let pie stand at room temperature 30 minutes before serving.