Chocolate Cream Pie

Ingredients:

• 4 large eggs
• 3/4 cup sugar
• 2 tbsp. water or coffee
• 130 g unsalted butter, softened
• 1/4 teaspoon coarse salt
• 80 g of dark or semi-sweet chocolate, or a mixture of them, melt and cool slightly
• 1.5 tsp vanilla extract
• 1 baked pie crust diameter 22 cm.
• 1 cup heavy cream
• 1 tbsp powdered sugar
• Chocolate shavings, for decoration

Preparation:

1. Pour 2 cm of water into a medium saucepan and heat over medium heat. In a large heatproof bowl, whisk the eggs with 1/2 cup of sugar and water (or coffee). Set the bowl over simmering water and whisk constantly until the eggs are thick and fluffy, and a drop of the mixture holds its shape, about 5 minutes. Remove from heat and set aside to cool, whisking occasionally to prevent curdling.
   
   
   Try adding your favorite liqueur, such as Kahlua, Chambord, or Grand Marnier, instead of coffee or water.
   
   
   Note
   
   Prepare the custard in a large bowl so your hand is further away from the heat and the custard cooks faster..
2. In a large bowl, combine the butter, salt, and remaining 1/4 cup sugar and beat with a mixer on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons vanilla extract and continue beating, scraping down the sides of the bowl as needed. Add the custard and continue beating until the filling is thick, fluffy, and smooth, about 5 minutes.
3. Spread the filling on the pie crust and cover with plastic wrap. Refrigerate until completely cool and set, about 2-3 hours. Before serving, whip the cream with the powdered sugar and the remaining 1/4 teaspoon of vanilla extract until soft peaks form.
4. Spread the topping over the pie and garnish with chocolate shavings.