What the F requests the F gets: French Silk Pie

Someone just turned 11 and requested French Silk pie for her dessert. I have purchased it in the past and it always tasted vaguely of Perkins refrigerator display case so this time I made it from scratch. It was very, very good. It might have had something to do with the fancy Belcolade bittersweet chocolate discs I used that were intended for my pursuit of the perfect Rustica cookie rip off. I now think I have the makings of a Patisserie 46 Tristan copycat tart. The F was concerned that if I made it from scratch there would be no chocolate curls. Thanks to the Pioneer Woman there were even chocolate curls. 

French Silk Chocolate Pie

1 cup heavy cream, chilled
3 large eggs
3/4 cup granulated sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut in to 1/2" cubes and softened
1 pie shell (9-inch)

With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t 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 bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool 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 shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve with lightly sweetened whipped cream and chocolate shavings.

From Cook's Country

When my birthday rolled around four days later here is the cake I received. Thankfully my nephew did not plant a Parmesan toenail in the cake.