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Crust:

Separate 3 egg whites from the yolks

Beat egg whites until they are stiff, then fold in 3/4 cup sugar

Fold in 1 teaspoon vinegar and 1 teaspoon vanilla extract

Butter pie tin and put egg white meringue mixture in forming pie shell with spatula

Bake in the oven for 1 hour at 275 degrees F, take out and let crust cool

Filling:

Melt 8-10 ounces semi-sweet chocolate

To 3 beaten egg yolks mix 1/2 cup sugar and 1 teaspoon water

Add to melted chocolate and let cool

Whip 3/4 pint heavy whipping cream

Add cooled chocolate to whipped cream, mix and fill baked pie shell

Let cool in the frig for about 4 hours

Notes:

Make sure there is no yoke in the egg whites or they won't fluff up

Be generous with the butter when greasing the pie tin to minimize sticking

You may want to add more or less chocolate or whipping cream to taste

Another variation that my wife Paula likes is to add ground coffee to the filling

I'd avoid freezing the pie after it's made

Keep pie refrigerated until just before serving