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
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.
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.
Fold egg white mixture into chocolate mixture then spoon into prebaked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.