French Silk Pie

I know, I must have lost my mind posting another recipe so soon after putting my Lasagna recipe up. But today is Pi Day (March 14th, or 3.14.) My daughter asked me to make a pie for it, so I looked up my French Silk Pie recipe, and realized I don't have it online. I decided I needed to fix that.
Really, this is a three-recipe dessert: Crust, filling, and topping. You can use my mom's Fool Proof Pie Crust recipe, or a Graham Cracker crust, for it. I'm going to include a whipped cream topping recipe that has the advantage of never separating.
My daughter is trying to make a peanut butter pie filling to put in the bottom of the pie. I'll try to let you know how that goes later.
Please note, you will definitely want a sturdy powered stand mixer for this recipe, such as a KitchenAid. You can't mix this by hand in any meaningful way, and cheaper plastic-body or hand-held mixers can't stand up to the roughly 25 minutes of continual use this recipe calls for. I actually melted the case of the first stand mixer I tried to use for this recipe!
For now, here's the French Silk Pie recipe, shockingly unmodified.

French Silk Pie

1-Cooked and cooled pie crust or Graham Cracker pie crust
1-2 Cups Whipped Cream Topping (see below recipe for a good version)
3 oz Unsweetened Baking Chocolate
3/4 Cup Softened Butter
1 Cup Brown Sugar
1 Teaspoon Vanilla Extract
4 Large Very Fresh Eggs

Melt the chocolate in a double-boiler or microwave oven; cool, but make sure it is still a liquid (roughly 97 degrees.) In a sturdy mixers bowl, cream the butter, then add the sugar and vanilla. Beat well for about five minutes. Add the melted chocolate and mix it in well. Add the eggs one at a time, mixing at a medium speed for five minutes for each, and scraping the bowl down between each egg. Do not try to rush this. It will take at least 25 minutes of mixing to do it right. Pour the mixture into the prepared pie crust and top with the whipped topping (recipe follows.)

Whipped Cream Topping

1-Tsp Unflavored Gelatin
2-Tbsp Cold Water
2-Cups Heavy Whipping Cream
1/2-Cup Powdered Sugar
2-Tsp Vanilla Extract

Sprinkle the gelatin over the cold water in a small heatproof bowl and let sit for a few minutes. Place the bowl in a shallow saucepan of water and heat over low heat until the gelatin dissolves. Reserve 3 tablespoons of the cream. In a large mixer bowl, combine the cream, sugar, and vanilla extract. Beat well until the mixture holds its shape. Add the reserved cream to the gelatin and quickly mix it into the whipped cream. Beat until stiff peaks form.