1 meringue pie shell (below)
2 sq. unsweetened chocolate
3 tbsp. water
3 egg yolks
1/4 c. sugar
1/8 tsp. salt
1 1/2 c. heavy or whipping cream
1 tsp. vanilla extract

Prepare Meringue Pie Shell. In double boiler over hot water, combine chocolate, water, egg yolks, sugar and salt. Cook until mixture is very thick and mounds, about 5 minutes, stirring constantly. Remove from heat; set aside. In a large bowl, beat cream and vanilla until soft peaks form. With wire whisk gently fold chocolate mixture into cream. Spoon mixture into meringue shell. Refrigerate until filling is set, about 4 hours.