9 inch chocolate graham crust - chill until firm
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (8 oz.) pkg. cream cheese, softened
3/4 c. light brown sugar, firmly packed
1/8 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 c. heavy cream, whipped

Melt chocolate over hot (not boiling) water (about 10 minutes). Blend cream cheese, 1/2 cup sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate, blend well. Beat egg whites until stiff, but not dry.

Gradually beat in 3/4 cup sugar, beat until stiff and glossy. Fold chocolate mixture into beaten whites. Fold in whipped cream. Pour into chilled crust, reserving 1/4 of the mixture for decorating.

Chill until filling sets slightly. With a tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.