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

Melt chocolate over hot (not boiling) water. Cool 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 1/4 cup sugar. Beat until stiff and glossy. Fold chocolate mixture into beaten egg whites. Fold in whipped cream; pour into chilled crust, reserving 1/4 of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.

Serves 8.