French Silk Pie

Heidi Matthews (Michael's recipe: I'm too lazy to make it, he's too lazy to type this up so I'm taking half the credit)
This was the chocolate pie at the last temple social.

Note: You need a food processer for this to turn out right.

Meringue:
3 egg whites, room temperature
pinch of salt
1/4 t. cream of tartar
1/2 t. vanilla
3/4 c. sugar
1/3 c. finely chopped walnuts

Preheat oven to 275. Beat egg whites with walt, cream of tartar and vanilla until just fluffy, then gradually add the sugar. Beat until meringue is light and firm. Spread into an ungreased 9 inch pie pan. Using a small rubber spatula, build a free-form rim of meringue at least 1/2 inch higher than the rim of pie pan; it should look like little mountain peaks. Sprinkle rim and bottom with walnut pieces. Bake meringue for 1 hour, then turn off heat, and leave it in the oven until completely cool and dry.

Filling:
2 ounces unsweetened chocolate
1 cup butter, room temperature
4 eggs
1 1/2 c. sugar
2 t. vanilla

Melt chocolate in small double boiler. Briefly beat the softened butter in the food processer. Add the eggs, sugar, vanilla, and melted chocolate, and process for 15 minutes (color will change from light to dark brown). Empty the filling into a bowl and chill in fridge for at least 4 hours until set up. An hour before serving, fill the meringue shell with the firm chocolate cream.

Topping:
Whip up 1 c. whipping cream with vanilla and powdered sugar. Spread on top of filling and sprinkle with semisweet chocolate shavings for garnish.