Chocolate Silk Pie

Directions

1. 1
   1.
2. 2
   Fill a medium pot with 1 inch water over medium heat.
3. 3
   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.
9. 9
   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.
13. 13
    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.
16. 16
    Kahlua, Chambord or Grand Marnier are all great choices.
17. 17
    Use a large bowl for cooking the custard.
18. 18
    It will keep your hand further from the heat, and your eggs will cook faster.