*Uncookedeggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems.

If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.

Crust: Preheat oven to 350°.

Beat butter and granulated sugar with an electric mixer until light and fluffy.

Gradually mix in just enough crumbs to make a slightly crumbly paste.

Press evenly into a chilled 8- or 9-inch pie plate.

Bake 5 minutes.

Cool to room temperature.

Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy.

Add melted chocolate with salt and vanilla.

Add one egg and beat for no less than 5 minutes.

Add second egg and beat no less than 5 minutes longer.

Add third egg and beat no less than 5 minutes longer.

Pour filling into prepared shell and refrigerate 24 hours.

Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.

Makes 8 servings.

Note: Don't try to take a shortcut with this recipe.

Beating no less than 5 minutes after adding each egg is the secret.