Place the saucepan over low heat on your stove. Whisk the egg mixture constantly so the eggs do not scramble.

Cook until the mixture coats the back of a metal spoon. It should reach 160 degrees on your kitchen thermometer.

Remove the hot saucepan from the heat source. Add your chopped unsweetened chocolate and pure vanilla extract right away.

Stir the mixture fast until the chocolate melts completely. Set it aside for five minutes to cool down.

Put your room temperature butter into the stand mixer bowl. Beat it on medium high speed until it looks light.

Pour the cooled chocolate mixture into the fluffy butter. Beat on high speed for five full minutes until very fluffy.

In a separate large bowl, beat the heavy cream until it thickens. Add the powdered sugar and beat until stiff peaks form.

Gently fold the sweet whipped cream into your chocolate mixture. Use a slow motion so you do not lose the air.

Pour the silk filling into your cooled prebaked pie crust. Smooth the top with your spatula carefully.

Place the pie inside your refrigerator to chill. Let it sit for at least4 hours or overnight.

Top with extra whipped cream and chocolate shavings before serving. Slice it clean while it is cold.