Through the years, one major change has been made to this famous recipe; the pie now has a cooked filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

1 cup whipping cream
1 (6 ounce) package semisweet chocolate pieces
1/3 cup butter
1/3 cup granulated sugar
2 beaten egg yolks
3 tablespoons creme de cacao or whipping cream
1 baked 8- or 9-inch pastry shell
Whipped cream (optional)
Chocolate curls or miniature chocolate
    pieces (optional)

In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes. Remove saucepan from heat. (Mixture may appear to separate.)

Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl.

Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours.

At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.

Makes 10 servings.