I got this great recipe from Robert Gourley's (caramel lady) daughter. Looks like she got it from Cook's Country.   Haven't made it yet but Michelle tells me that it is fantastic and that everyone asks for the recipe.
Take the time to Watch This Recipe (link below).  It's worth it!

French Silk Chocolate Pie

February/March 2009

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Why this recipe works:We wanted a French Silk Pie recipe with ramped-up chocolate flavor that didn’t call for raw eggs. Testing showed that only real eggs would do, but rather than incorporate them raw, we cooked them with sugar on the stovetop, almost like making a custard. Once the egg and sugar mixture was light and thick, we removed it from the heat and continued whipping it until it was fully cooked. Bittersweet chocolate folded into the cooled egg and sugar mixture boosted the chocolate flavor. And to lighten our French Silk Pie, we incorporated whipped cream into the filling before spooning it into the pie shell.

From our TV Show Watch This Recipe Once an award-winning recipe, this no-bake pie has an incredible light and fluffy texture-but we wanted to amplify the chocolate flavor.
Season 4: Icebox Desserts

Serves 8 to 10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

Ingredients

• 1 cup heavy cream, chilled
• 3 large eggs
• 3/4 cup sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 1 (9-inch) pie shell, baked and cooled (see note)

Instructions

• 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
• 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
• 3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.