1/2 cup (1 stick) unsalted butter
2/3 cup instant cocoa mix
4 ounces semisweet chocolate, chopped
2 large eggs, separated
1 9-inch pie shell, baked
Melt butter and cocoa mix over low heat, stirring until mix is dissolved. Stir in chocolate until melted and well mixed. Remove from heat; cool slightly. Beat in egg yolks, one at a time, beating well after each addition. Beat egg whites to stiff peaks; fold into chocolate mixture. Spoon filling into pie shell. Refrigerate 4 hours or overnight. Serve with whipped cream.
Makes 8 servings.