1 tbsp. cornstarch
1 c. light cream
1 pkg. (6 oz.) semisweet chocolate pieces
3 eggs, separated
1 prebaked 9 inch pie shell
Whipped topping

Dissolve cornstarch in cream; bring to boil, stirring. Remove from heat; add chocolate, stir until melted. Beat in egg yolks. Beat egg whites until stiff; fold in. Spoon into pie shell; refrigerate 4 hours or overnight. Decorate with whipped topping.