1 pkg. Baker's semi-sweet chocolate (8 squares)
1/4 c. water
8 eggs, separated
1 1/2 tsp. vanilla
2/3 c. sugar

Butter a 9-inch pie plate; sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture.

Pour 4 cups into pie plate. Chill remaining mixture. Bake mixture in pie plate at 350 degrees for 25 minutes or until just set. Cool slightly; chill 1 hour. (Center will fall forming shell.)

Spoon chilled mixture into shell. Chill at least 3 hours. Garnish with whipped cream, cranberries, and mint.