9-inch graham cracker crust
6 oz. semi-sweet chocolate pieces
8 oz. softened cream cheese
3/4 c. light brown sugar
1/8 tsp. salt
1 tsp. vanilla
1 c. heavy cream, whipped
2 eggs, separated

Melt chocolate over hot water, cool 10 minutes. Blend cream cheese, 1/2 cup brown sugar, salt, and vanilla. Beat egg yolks, one at a time. Beat in cooled chocolate and blend. Beat egg whites until stiff, not dry. Gradually beat in remaining 1/4 cup brown sugar. Beat until stiff and glossy. Fold chocolate mixture into beaten egg whites. Fold in whipped cream. Pour into chilled pie crust and chill overnight. Serves 6.