Chocolate Mousse Pie

Directions

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