Chocolate Floyle

1 c sugar
1/2 c butter
4 eggs, separated
2 squares unsweetened chocolate, melted then cooled
graham cracker crust

Cream sugar and butter. Add egg yolks. Add chocolate and beat well.

In a separate bowl, beat egg whites until stiff and fold into chocolate mixture. Pour or spoon into graham cracker crust. Garnish with graham cracker crumbs if desired. Freeze, then serve.

Yield: 6-8 servings

Source: Ungricht family (submitted by Pamela Peterson)