I thought that sense my kids and i enjoyed the pie so much, maybe you would too!
1C heavy whipping cream, chilled
3 large eggs
3/4 C sugar
2 Tablespoons water
8 oz bittersweet chocolate, melted and cooled
1 Tablespoon vanilla extract
8 Tablespoons (1 stick) unsalted butter, cut into 1/2 in pieces and softened
1 (9 inch) pie shell, baked and cooled.
1. Whip Cream. with electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
2. Beat Eggs. Combine eggs, sugar, and water in large metal bowl set over medium saucepan filled with 1/2 inch barley simmering water (dont let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
3. Beat, Fold, Cool. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few peices at a time, until well combined. using spatula, fold in whipped cream until no white streaks remain. Scrape filling into pie shell and refrigerate until set, atleast 3 hours and up to 24. Serve.
6 hours ago