Magnolia Table french silk pie

This is my first recipe from the Magnolia Table Vol. 2 cookbook by Joanna Gaines. It was honestly, pretty difficult to master. Especially for someone like me who isn't much of a baker. Below is the recipe, instructions, and details of my demise. 

I am not too proud to admit that this was my first time ever making french silk pie, and I made several mistakes. So if you're thinking about trying this recipe, I'm hoping you don't make the same errors I did.

Recipe:

2/3 cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
1/3 cup (2/3 stick) unsalted butter (room temperature)
2/3 cup heavy cream
1/4 cup powdered sugar
1 prebaked 9 -inch pie crust 
(or chocolate cookie crust, which I chose not to do this time)
Whipped cream 
Shaved dark chocolate

Instructions:
 

1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly. until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

2. In a stand mixer fitted with the paddle attachment, cream the butter on a medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes. 

3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture. 

4. Pour into prebaked piecrust. Refrigerate until well chilled, at least 4 hours or up to overnight.

5. Garnish with whipped cream and shaved chocolate, if desired.

6. ​Store, covered, in the refrigerator for 4-5 days. 

A couple things: I know you are supposed to whisk the mixture until it reaches 160F, I think I was having some temperature malfunctions and may have not reached that temperature with the mixture. 

I also later realized I did not whip the heavy whipping cream to a texture with stiffer peaks, as I should have. Thus, my pie in particular came out a little less set as I would have liked. It was still very delicious and was the perfect dessert for my Father's Day brunch. However, if you want the perfect pie I highly recommend doing exactly as the recipe says. Also, make your own homemade whip cream! I did not do that either for the sake of time, there are always room for improvement in any recipe.

Thanks babes
​-Loni