Rich Choc. Cream Cheese Pie Jo Ann Harston

1 cup semi-sweet (I like milk chocolate) chocolate chips

2 pkgs. (3 oz. each – I use 1 8 oz pkg.) cream cheese, softened

1/8 tsp. salt

¾ cup brown sugar

2 eggs, separated

1 tsp. vanilla

1 cup whipping cream

Chocolate crumb crust, recipe follows

Melt chocolate in a sauce pan or microwave. Let chocolate cool 5 minutes. (If too cool, it will get too stiff to mix with cream cheese mixture). I use the microwave and melt the chips when I’m ready to mix into the cream cheese mix.)

Whip cream cheese, and salt until light and fluffy. Gradually add ½ cup of brown sugar. Cream thoroughly. Blend in egg yolks, one at a time, beat well after each addition. Add melted chocolate and vanilla to cream cheese mixture. Beat thoroughly. Beat egg whites until soft peaks form. Gradually add remaining ¼ cup brown sugar. Beat until egg whites are stiff and glossy. Fold chocolate mixture into egg whites. Beat whipping cream, and fold into mixture. Spoon into crumb crust and freeze overnight or until frozen through. 8-10 servings

Chocolate Crumb Crust:

1 ½ cup graham cracker crumbs

¼ cup brown sugar

1 sq. unsweetened chocolate, melted

½ cup melted butter

Combine crumbs and sugar. Add chocolate and butter, blending thoroughly. Pat mixture into a 9” pie plate. Chill before adding filling.