French Silk Pie

1 C heavy whipping Cream
3 large eggs
3/4 C granulated Sugar
2 Tbsp water
8 oz semi bitter sweet chocolate (I use 54%), melted and cooled
1 Tbsp vanilla extract
8 Tbsp (1 stick) butter
1 9" pie shell baked and cooled

1)  Whip Cream with electric mixer on Med high speed until stiff peaks form, 2-3 minutes.  Refrigerate until ready to use.
2)  Combine eggs, sugar and water in a large heat proof bowl and set over a sauce pan of barely simmering water (do not let the bowl touch the water).  With an electric mixer on med speed beat the egg mixture until thickened and registers 160°, 7-10 minutes.  Remove the bowl from the heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
3)  Add chocolate and vanilla to the egg mixture and beat until incorporated.  Beat in butter one tablespoon at a time until well combined.  Using a spatula fold in whipped cream until no streaks of white remain.  Pour into baked pie shell and cool for at least 3 hours an up to 24 hours.
4)  Before serving whip 1 Cup heavy whipping cream with 1/2 C powdered sugar until stiff peaks form.  Spread over french silk and serve.

Notes:  You will defiantly need a electric hand held mixer or your arm will fall off.
Note #2:  Do not attempt to double this recipe or the egg mixture will never reach 160°.