1 6-oz. pkg. semisweet chocolate bits
2 3-oz. pkg. cream cheese
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
2 eggs, separated
1 cup heavy cream
1 graham cracker pie crust
Take a pan and boil water. Take a smaller pan place it in the hot water and put chocolate in it and melt it. The water should not be very hot. Mix cream cheese well to make it soft. Add half cup sugar to the cheese. Then add salt. Add egg one by one and whisk them well. Ad melted chocolate and chill it. Beat it well into a smooth paste. Now whisk heavy cream and fold it with the chocolate. Whip egg whites till stiff and slowly add cup sugar beating it continuously. Now fold this into the chocolate. Pile these into crust. Refrigerate. Remove from the freezer just five to ten minutes before serving.
Useful tip: Egg whites give more volume when beating if left in room temperature.
A readymade graham cracker crust is good for the recipe but they are very to be made at home. Homemades tastes better then the readymade ones. You pie will look better in a real pie pan than in an aluminum pan.
Graham Cracker Pie Crust
1 1/4 cup graham cracker crumbs
5 tbsp butter
1/4 cup sugar
Ready made crumbs can be bought or these graham crackers can be put in a zip lock bag and be crushed. Microwave butter to melt and mix all the ingredients in a big bowl with the help of a fork. Well mixed but crumbly is ready to be put in a 9 inch pie pan. Press it well with your fingers. Chill the crust for at least 10 minutes and then add the filling.
“Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.”
Julia Child