Chocolate French Silk Pie

Mmmm... I'd been reading about this dessert and learned the original recipe uses raw eggs. Don't worry, the pre-made dessert you buy at the grocery store uses imitation eggs, and nowadays, most recipes call for that, too. But I found a recipe that combines the best of both worlds: real eggs cooked. How is that possible without compromising the smooth texture? The secret is a double boiler. Of course I don't have one (I burnt a hole in it, sorry mom, it was yours) so I used a heat resistant glass bowl over a simmering pot of water.

1st: Over the double boiler you gradually melt your bittersweet chocolate. Ghiradelli is the best. Let it cool.

2nd: Whip up fresh whip cream. Set aside.

3rd: Now the eggs. Use one whole egg and an additional egg yoke. Combine them into a bowl with a little water and set them over the double boiler. While constantly beating the mixture the eggs will cook, making them safe but creamy.

Add your butter, sugar, and vanilla - remember, use real vanilla for this recipe since the filling isn't cooked.

Once the egg mixture has cooled you gently fold all three of the mixtures together.

For the crust: The best pie crust recipe I've found calls for a secret ingredient - vodka. It contributes nothing to the flavor of the crust but develops great texture. I sure felt weird walking into the liquor store.

After your pie crust dough has rested, roll it out and place in the pan, trim, pinch, and then cover the entire thing with tin foil. Add weights. I had never heard of crust weights, but they insure the crust lays flat instead of rising with with huge bubbles. I didn't have weights so I used rice.

Partially bake, remove the foil, and bake until golden. Cool.

Finally: Pour the creamy chocolate filling into the crust and let it set in the fridge. Viola. Chocolate French Silk Pie.