French Silk Pie

INGREDIENTS:

• 1 (9-inch) pie crust , blind baked then chilled
• 1 cup granulated sugar , divided
• 1/4 cup packed light-brown sugar
• 1/4 tsp salt
• 3 large eggs
• 6 oz bittersweet chocolate chips (I recommend Ghirardelli)
• 1 1/2 tsp vanilla extract
• 8 Tbsp unsalted butter , at room temperature
• 1 1/4 cups heavy cream
• 3 Tbsp unsweetened cocoa powder

Topping:

• 2 1/2 cups heavy cream
• 5 Tbsp granulated sugar
• 2 - 3 oz dark chocolate , finely chopped or shaved with a vegetable peeler

INSTRUCTIONS:

1. Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes. 
2. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.
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