Week 37: French Silk Pie

I love French Silk Pie from Baker's Square. Our Baker's Square closed. That means no more French Silk Pie for me. So, I decided to make my own, and it was almost the death of me.

Taken from: Cook's Country (sample edition, 2010, p. 27)
Serves 8 to 10

1 C heavy cream, chilled
3 large eggs
3/4 C sugar
2 Tbsp water
8 oz bittersweet chocolate, melted and cooled
1 Tbsp vanilla extract
8 Tbsp (1 stick) unsalted butter, cut into 1/2" pieces and softened
1 (9") pie shell, baked and cooled

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

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2" barely simmering water (don't let water touch bowl). 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 whipped cream.

My Notes:
The step that involved beating the eggs, sugar, and water over simmering water did not work at all. I dumped the first batch and beat the second batch for about 30 minutes. I still don't think the pie turned out to be the right consistency. It still tasted good, though.