so here you go Henry'schickens, a lovely pie indeed. French Silk Chocolate Pie... 1 C. heavy cream, chilled (fridge temp) 3 large eggs 3/4 C. granulated sugar 2 TBLS. water 8 oz. bittersweet chocolate (melted and cooled) 1 TBLS. vanilla 1 stick sweet cream butter,room temp, cut into 2 TBLS pieces 1 9 inch pie shell, baked and cooled 1. Whip cream w/mixer on med-high until it forms stiff peaks, about 2-3 minutes. Put into small bowl and then put in fridge. 2. Combine eggs, sugar & water in a large heat-proof bowl set over medium saucepan filled w/ 1/2 inch slowly simmering water. (do NOT let bowl touch water). Beat egg mixture with mixer set on medium speed. Beat until the temp is 160* and thickened, about 6-10 minutes. Remove bowl from heat and continue to beat until mixture is fluffy and cooled to room temp, about 9 minutes. 3. Add chocolate and vanilla to cool egg mixture and beat until mixed. Beat in butter a few pieces at a time until combined. Using a spatula, fold in cold whipped cream until there is no white showing in bowl. Scrape bowl into pie shell and refrigerate until firmly set. (approx. 3 hrs. can be stored in fridge for up to 24 hrs.) there you go HC! i hope it brings back lots of family memories!