Hey there, sweetie pie

The long weekend has provided me with a love-fest of food, relaxation and togetherness. To celebrate President's Day, I'm setting out to repeat some culinary greatness from last summer: French Silk Chocolate Pie. This Pie is completely worth the effort and is extra, extra delightful for sharing.

from Cook's Country magazine, July 2009 page 26.

Serves 8-10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough.
Serve with lightly sweetened whipped cream.

1 cup heavy cream, chilled

3 large eggs

3/4 cup sugar

2 tablespoons water

8 oz. bittersweet chocolate, melted and cooled

1 tablespoon vanilla extract

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened

1 (9-inch) pie shell, baked and cooled

1. whip cream

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

2. beat eggs

Combine eggs, sugar and water in a large heatproof bow set over medium saucepan (double boiler) filled with 1/2-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, 7-10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature.

3. beat, fold, cool

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. Savor. Smile.