Mayonnaise

2 egg yolks (room temperature)
1 whole egg (room temperature, and yes, it does make a difference)
1 tbsp fresh squeezed lime juice
1/2 tsp salt
1 cup to 1 1/2 cups canola oil (we usually prefer the closer to the 1 1/2)

In food processor (use small bowl attachment) put in 2 egg yolks and 1 whole egg. (If you don't have a food processor and handheld blender in a small bowl will work too.) Add lime juice and salt. Blend for 1 min.
Next while blending, slowly drizzle a tbsp of oil at a time, then let it blend/ emulsify for 30 seconds.
(When it is blending/ emulsifying we watch until the oil is no longer sitting on the top and it is completely blended in before adding the next tbsp of oil)
Add another tbsp of oil repeating the process above until the oil is gone or you have reached your desired consistency.

This keep good for a maximum of 5 to 7 days.

Chocolate Silk Pie

3 oz unsweetened chocolate
3/4 cup butter softened (not melted)
1 cup sugar
1 vanilla bean (SOAK the night before in cup of water to rehydrate if neccesary)
3/4 cup eggs or frozen egg product

Melt chocolate and a tbsp of the butter in pan over low heat. (I find the butter help it melt easier, not stick to the pan, and it is easier to remove from the pan.) Remove from heat.
Beat the remaining sugar until light and fluffy. Add sugar slowly, beating until light and fluffy.
Blend in cooled chocolate and vanilla bean scrapings. (If you don't know how to use a vanilla bean check youtube or do a search online. I had to watch a "how to" the first time.)
Add egg product 1/4 cup at a time. Beating at high speed 2 min each time. Beat until smooth and fluffy. Pour into cooled pie shell. Refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve.
Do not leave in a warm car forgotten for 45 min. You will end up having more of a chocolate pudding pie. lol Still good enough to lick the pan clean though. 

Pie Crust

Crust
 1 cup flour
1/2 tsp salt
1/3 cup salted butter (unsalted not always sal free, should just read cream and salt)
4-5 tbsp ice water

Put water in cup in freezer. Ice water helps when you add it to give you a more flaky crust. Next combine salt and flour. Cut butter into flour with pastry blender or fork. Do not be afraid to really cut into it so mix in the butter. Should resemble soft crumbs. Next sprinkle water in 1 tbsp at a time tossing with fork. Add water until it forms a ball when pressed together. If you need more water you could probably add 1 more tbsp. But if it is sticky you have added to much. It will not be flaky or easy to work with.
Form into ball, wrap in plastic wrap, and put in refrigerator for 30 min. This helps with both the flakiness and makes it easier to handle.
Preheat oven to 450.
On floured surface flatten ball. Dust top with flour and roll out to an 11 inch circle. I usually roll to 11 1/2 then gently round and push the ends in to an 11 inch circle. Gets rid of the cracked edges and makes a perfect circle.
Sprinkle flour around the edge of the circle. NOT on the dough itself, but on the work surface. Then using the back of a metal spatula, basically turning it upside down, push underneath the dough working it free until you can fold it in half. The work free another section and fold it in half again. Work the last part free, center in pie pan, and unfold gently. Press dough gently onto bottom and sides. If you skip this the sides will fall down and it won't be tall enough for the filling. Also, do not stretch, just press.
Generously prick bottom and sides with fork.
Bake for 9 to 10 min until lightly golden. Let cool completely before adding filling.