• Chocolate Graham Crust (recipe follows)
• 1 (6 oz.) pkg. semisweet chocolate chips
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 cup light brown sugar, firmly packed
• 1/8 tsp. salt
• 1 tsp. vanilla
• 2 eggs, separated
• 1/4 cup light brown sugar, firmly packed
• 1 cup heavy cream, whipped

1. Melt chocolate over hot (not boiling) water - cool about 10 minutes
2. Blend cream cheese, 1/2 cup brown sugar, salt and vanilla in bowl
3. Beat in egg yolks, one at a time
4. Beat in cooled chocolate - blend well
5. Beat eggs whites in bowl until stiff but not dry
6. Gradually beat in 1/4 cup brown sugar - beat until stiff and glossy
7. Fold chocolate mixture into egg white mixture
8. Fold in whipped cream
9. Pour into chilled crust, reserving 1/4 of mixture for decorating
10. Chill until filling sets slightly - drop reserved mixture in mounds over top of pie
11. Chill overnight

CHOCOLATE GRAHAM CRUST

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar, firmly packed
• 1/8 tsp. ground nutmeg
• 1/3 cup melted butter or margarine (not spread)
• 1  (1 oz.) square unsweetened chocolate, melted

1. Combine graham cracker crumbs, brown sugar and nutmeg in bowl
2. Add butter and chocolate - mix thoroughly
3. Press mixture into 9" pie plate - chill until firm