CRUST:

Lady fingers
Creme de menthe

FILLING:

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

TOPPING:

2 c. whipping cream
Shaved chocolate

For crust: Line sides and bottom of a 10 inch spring form pan with lady fingers. Sprinkle crust, with creme de menthe and place pan in freezer to chill (30 minutes.)

For filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 F). Add whole eggs and mix well. Add yolks and mix until thoroughly blended.

Whip cream with powdered sugar utnil 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 of preferably overnight.

TOPPING:

Whip 2 cups cream with sugar to taste until quite stiff. Loosen crust on all sides using sharp knife; remove springform. Top pie with whipped cream (or pipe rosettes). Sprinkle shaved chocolate over cream.

The pie can be made several days ahead and frozen, leaving only the topping to be made at the time of serving.