3 c. chocolate wafer crumbs
1/2 c. butter, melted

FILLING:

1 lb. semi sweet chocolate
2 eggs
4 egg yolks
1 c. whipping cream
6 tbsp. powdered sugar
4 egg whites, room temperature

TOPPING:

1 c. whipping cream
Sugar

For crust: Combine crumbs and butter. Press on bottom and up sides of a 10 inch springform pan or 2 (8 inch) pie pans. Refrigerate 30 minutes or chill in freezer.

For Filling: Soften chocolate in double boiler over simmering water or in covered dish on low in microwave. Let cool to lukewarm (95 degrees). Add whole eggs and mix well.

Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or overnight.

For Topping: Whip cream with sugar to taste until quite stiff. Loosen crust on all sides using a sharp knife; remove springform. Cut pie into wedges with thin sharp knife. 10 to 12 servings.

Can be prepared ahead of time and frozen. Thaw overnight in refrigerator.