Chocolate French Silk Pie Filling 1 cup heavy cream, chilled 3 large eggs 3/4 cup sugar 2 tablespoons

water 8 ounces bittersweet chocolate, melted and cooled 1 tablespoon vanilla extract 8 tablespoons (1 stick) unsalted butter, cut into 32 pieces and softened 5. For the Filling: Whip cream to stiff peaks with electric mixer on medium-hig h speed, 2 to 3 minutes. Cover and refrigerate.

6. Combine eggs, sugar, and water in large heatproof bowl set over medium saucep an filled with inch barely simmering water (don t let bowl touch water). With elec tric mixer on medium speed, beat until egg mixture is thickened and registers 16 0 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixtu re until fluffy and cooled to room temperature, about 8 minutes.\ 7. Add chocolate and vanilla to cooled egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shel l and refrigerate until set, at least 3 hours and up to 24 hours. Serve.