In large mixing bowl, beat whole eggs into melted chocolate.
Add 4 egg yolks and beat 4-5 minutes. In small mixing bowl,
beat 4 egg whites until stiff. In another small mixing bowl, whip
heavy cream with powdered sugar until stiff peaks form. Stir 1/4
of egg whites and 1/4 of whipped cream into chocolate mixture.
Fold in remaining whites and whipped cream, blending
thoroughly. Pour into crust. Refrigerate at least 6 hours or
overnight. Can be made 3 days ahead. Freezes beautifully.