French Silk Pie, Cooked

Directions

1. 1
   In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
2. 2
   Cook over low heat, stirring constantly, till chocolate is melted.
3. 3
   About 10 minutes.
4. 4
   Remove pan from heat.
5. 5
   Gradually stir about half of the hot mixture into the beaten egg yolks.
6. 6
   Return egg mixture to saucepan.
7. 7
   Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
8. 8
   Remove saucepan from heat.
9. 9
   Stir in whipping cream.
10. 10
    Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
11. 11
    Transfer chocolate mixture to a medium mixing bowl.
12. 12
    Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
13. 13
    Spread filling in a baked pastry shell.
14. 14
    Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
15. 15
    Serve with whipped cream and a garnish with chocolate curls.