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Chocolate Mousse Pie
For Crust: Combine the crumbs and the butter and press on the bottom and sides of a spring form pan. Refrigerate for at least 30 minutes.
For Filling: Melt the chocolate in a double boiler. Add the whole eggs and mix thoroughly, then add the egg yolks to the mixture and continue to blend. Whip the heavy cream and add confectioner's sugar. In another bowl, beat the egg whites until stiff but not dry. Stir the chocolate mixture, the whipped cream, and the egg whites together and pour on top of the crust in the spring form pan. Refrigerate for six hours or more.
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