Whip heavy cream until stiff peaks form. Place cream in refrigerator for later use.

In another bowl, add eggs, sugar and water. Place bowl over a pot of simmering water. Whisk eggs 7-10 minutes. Whisk consistently until temperature of mixrure reaches 160°F. Remove from heat and whisk for additional 10 minutes to cool.

Add melted chocolate and vanilla to egg mixrure and stir until fully combined.

Add the butter in small units until fully incorporated.

Fold in the whipped cream.

Pour into the pie shell. Refrigerate 3-24 hours. Decorate with chocolate shavings and serve with dollop of whipped cream.