9 inch baked pie shell
1 (6 oz.) pkg. chocolate bits
1 (15 oz.) container Ricotta cheese
3 egg yolks
1/8 tbsp. salt
1 tsp. vanilla
1/2 c. heavy cream, whipped
3 eggs (whites only), beaten stiff
1/2 c. light brown sugar

Melt chocolate bits over hot water. Cool. Mix Ricotta with 1/2 cup sugar, salt and vanilla. Beat in egg yolks. Beat in chocolate, blend well. Fold and blend well. Fold chocolate mixture into beaten egg whites and then fold in whipped cream. Pour into baked shell. Save 1/4 of mixture to decorate. Chill pie until filling is set slightly. Spoon reserved mixture in mounds over top of pie. Chill overnight. Serves 8.