Baked 9 inch pie shell
1/4 c. butter
8 oz. (8 sq.) semi-sweet chocolate
5 eggs, separated
1/4 c. sugar
2 c. heavy cream, whipped
1 tsp. vanilla

In medium saucepan over low heat melt butter and chocolate, stirring constantly. Remove from heat.

In large bowl combine 5 egg yolks and vanilla. Using wire whisk gradually add chocolate mixture to egg yolks, blending well.

In small bowl beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar, beating until stiff peaks form.

Fold egg whites into chocolate mixture; fold in whipped cream. Refrigerate at least 4-6 hours before serving. Serve with additional whipped cream if desired.