FRENCH SILK PIE (COOKED RECIPE)

"All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs."

1 cup plus 2 tablespoons heavy (whipping) cream, divided use
1 (6 ounce) package semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
1 baked (9 inch) pie shell
whipped cream (for serving)
chocolate curls (for garnish)

In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, till chocolate is melted; about 10 minutes. Remove pan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes. Remove saucepan from heat.

Stir in the remaining 2 tablespoons whipping cream. Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).

Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 minutes. Spread filling in a baked pastry shell.

Cover and chill pie 4-5 hours or until set. Best served within 24 hours, but will last 3-4 days if stored properly.

Serve with whipped cream and a garnish with chocolate curls.

Makes 1 pie; 8 servings
Adapted from source: Steve_G / Recipezaar