|
1. Melt the chocolate chips over hot water, making sure the water is not boiling.
2. Cool the chocolate for 10 minutes.
3. Blend in the cream cheese, 1/2 cup brown sugar, salt and vanilla.
4. Beat in the egg yolks, one at a time.
5. Add in the chocolate stirring constantly to combine.
6. In a separate bowl, beat the egg whites until they are stiff but not dry.
7. Slowly beat in the remaining brown sugar.
8. Beat the mixture until stiff and glossy.
9. Fold the chocolate mixture into the egg whites.
10. Fold in the whipped heavy cream.
11. Pour the mixture into the chilled pie crust, reserving 1/4 of the mixture for decorating.
12. Refrigerate until the filing slightly sets.
13. Drip the reserved mixture into mounds on top of the pie using a tapered spoon.
14. Chill overnight.
Chocolate Graham Crust:
1. In a medium mixing bowl, combine all of the ingredients.
2. Mix thoroughly.
3. Press the crust mixture into a 9 inch pie plate.
4. Chill until firm.
|
