Recipes..French Silk Pie cake

Ingredients
Deep dish pie shell Since the pie takes some time, I used Pillsbury pie shell
3 eggs + 2 tbs milk
1 tsp vanilla
3/4 cup sugar
4 oz baking chocolate
12 tbs butter room temperature
1 cup heavy whipping cream
Instructions
Pre-bake the pie shell and set aside to cool down.
In a small sauce pot, combine whisked eggs, vanilla and milk over medium-low heat. Heat through to about 160 F, stirring constantly. Make sure to keep stirring the whole time or you will end up with vanilla scrambled eggs. Set aside to cool down.
Melt the chocolate in the microwave (in a microwave-safe container) at half power for a minute, stir and heat through for another 30 seconds, at half power. Stir and heat through for another 30 seconds, if needed (just remember to nuke at half power).
(Using a whisk attachment) Beat the cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Refrigerate until ready to use.
In an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, on medium-high speed.
Slowly pour in the egg mixture and chocolate (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.
Carefully, fold in the whipped cream until all smooth.
Pour the pie filling into a cooled pie shell. Cover with saran wrap and refrigerate for a 2-3 hours before serving.
Top with whipped cream and chocolate shavings before serving.

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