French silk pie

Blind bake a butter pie crust and let it cool; a store-bought crust can be filled and baked from frozen.

Bring two inches of water in a pot to a simmer.

Finely chop the unsweetened chocolate so it melts evenly; set aside.

Whisk the eggs and granulated sugar in a bowl.

Set the bowl over the simmering water, not touching it; stir occasionally, then constantly as it warms, until it reaches 160F and feels hot and smooth with no sugar granules.

Off heat, whisk in the chopped chocolate and the vanilla until melted, smooth and pudding-like.

Cool to room temperature, stirring occasionally over about half an hour, until thick but not solid.

Cream the soft butter in the stand mixer on medium speed for two minutes until light and fluffy.

Add the room-temperature chocolate mixture and mix on high for two minutes until glossy and fluffy, scraping the bowl down.

Whip the cold heavy cream to soft, almost stiff peaks, finishing by hand.

Fold the whipped cream into the chocolate by hand with a spatula until no white streaks remain.

Fill the cooled pie crust, smooth the top, and refrigerate at least three hours to set.

Curl the chocolate with a vegetable peeler, softening the bar gently with a heat gun or hairdryer until it takes on a little shine.

Whip the heavy cream with the powdered sugar to soft peaks, starting low and finishing by hand.

Spread the whipped cream over the chilled pie toward the edge and top with the chocolate curls.