French Silk Pie

This is from the Better Homes & Gardens cookbook. It's the best french silk recipe I've found, and I absolutely love it!

Shortbread Crust:
1/3 c. butter, melted
1/4 c. sugar
1 1/2 cups finely crushed Pecan Sandies (about 18 cookies)

Mix butter and sugar. Add crushed cookies and toss to mix well. Spread into 9-inch pie plate, pressing onto bottom and up sides. Bake in 375 oven for 5 minutes, until edge is slightly brown. Cool on wire rack before filling. {I usually end up sticking mine in the freezer for about 10 minutes.}

Pie Filling:
1 cup whipping cream
1 cup chocolate pieces - 6 oz. {I use Hershey milk chocolate chips}
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream

In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot chocolate mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. Stir in the 3 tablespoons whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling into cooled shortbread crust. Cover and refrigerate for 5 to 24 hours. Serve topped with whipped cream and chocolate shavings.