Combine first three ingredients in a saucepan and heat over low flame until melted and smooth. Be careful not to scorch the chocolate. Allow to cool slightly and beat in the four egg yolks, one at a time.* Allow to cool to room temperature. Beat 4 egg white until stiff and fold into chocolate mixture. Put in baked pie shell and refrigerate. Serves 8.

not cooked. If salmonella contamination is a concern in your area then heat the chocolate and egg mixture to a temperature of 160F (71 °C) for at least three minutes. Be careful not to curdle the eggs.