Ingredients

• 1 cup semisweet chocolate chips
• 2 egg yolks
• 1/2 cup sour cream
• 2 egg whites, beaten
• 1 pinch salt
• 1/3 cup honey
• 1 (9 inch) pie crust, baked

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Instructions

1. Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.
2. In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture.
3. Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.