Chocolate Angel Pie - cooking recipe

Ingredients

1 meringue pie shell (follows)
2 sq. unsweetened chocolate
3 Tbsp. water
3 egg yolks
1/4 c. sugar
1/8 tsp. salt
1 1/2 c. heavy or whipping cream
1 tsp. vanilla extract

Preparation

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