Superb Chocolate Pie

I found this among Mom’s recipes in Mary LeRoux’s handwriting, and even though I don’t remember eating it, I include it because Mark loves chocolate pie.

In the top of a double boiler over medium heat place the following:

1 16 oz package chocolate chips

2 1/2 T. water

1/4 cup sugar

(Check the size of the chocolate chip package; many are now 12 oz instead of 16. If that’s the case, reduce the amount of water to 1 T.)

Stir occasionally until chocolate melts and mixture is smooth. Remove from heat and cool.

Add:

4 egg yolks, one at a time, beating well after each addition

1 tsp. vanilla

Beat 4 egg whites till foamy, then gradually beat in 1/4 cup sugar. Beat until stiff peaks form. Fold a small amount of this mixture into the chocolate mixture, then fold in the rest of the egg whites. Pour chocolate mixture into a baked pie shell or graham cracker crust. Chill overnight. Serve with whipped cream.