Chocolate Angel Pie

Directions

1. 1
   In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt.
2. 2
   Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly.
3. 3
   Remove from heat and set aside.
4. 4
   Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture.
5. 5
   Spoon mixture into meringue shell.
6. 6
   Refrigerate until filling is set, about 4 hours.