Prepare 9-inch pie plate; butter and sprinkle with 2 Tbsp. sugar, discard excess.
Heat chocolate and water in 1-quart microwavable bowl at HIGH until chocolate is almost melted, 1-1/2 to 2 minutes. Stir until smooth. Stir in eggs yolks and vanilla. Beat egg whites in large bowl until foamy. Gradually add sugar; continue beating until stiff peaks form, about 3 minutes. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining egg white mixture. Pour 4 cups into pie plate. Regrigerate remaining mixture.
Bake mixture in pie plate at 350°F for 25 minutes or until just set. Cool slightly; then refrigerate 1 hour. (Center will fall, forming shell.) Spoon cooled chocolate mixture into cold shell.
Refrigerate at least 3 hours or overnight. Garnish with whipped topping and chocolate curls, if desired.
Variations: Range Top: Heat chocolate and water in 3-quart saucepan over very low heat; stir constantly until chocolate is melted and mixture is smooth. Continue as above.
In high altitude areas (8,000 to 10,000 ft.), use large cold eggs; increase beating of egg whites and sugar to 4 to 5 minutes; decrease baking time to 22 to 23 minutes.Note: Use clean eggs with no cracks in shells. For ease in cutting, dip knife in hot water.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.