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1
Prepare 9-inch pie plate; butter and sprinkle with 2 Tbsp.
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2
sugar, discard excess.
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3
Heat chocolate and water in 1-quart microwavable bowl at HIGH until chocolate is almost melted, 1-1/2 to 2 minutes.
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4
Stir until smooth.
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5
Stir in eggs yolks and vanilla.
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6
Beat egg whites in large bowl until foamy.
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7
Gradually add sugar; continue beating until stiff peaks form, about 3 minutes.
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8
Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining egg white mixture.
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9
Pour 4 cups into pie plate.
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10
Regrigerate remaining mixture.
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11
Bake mixture in pie plate at 350F for 25 minutes or until just set.
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12
Cool slightly; then refrigerate 1 hour.
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13
(Center will fall, forming shell.)
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14
Spoon cooled chocolate mixture into cold shell.
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15
Refrigerate at least 3 hours or overnight.
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16
Garnish with whipped topping and chocolate curls, if desired.
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17
Variations: Range Top: Heat chocolate and water in 3-quart saucepan over very low heat; stir constantly until chocolate is melted and mixture is smooth.
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18
Continue as above.
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19
In high altitude areas (8,000 to 10,000 ft.), use large cold eggs; increase beating of egg whites and sugar to 4 to 5 minutes; decrease baking time to 22 to 23 minutes.
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20
Note: Use clean eggs with no cracks in shells.
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21
For ease in cutting, dip knife in hot water.
