1 bag (12 oz) mini chocolate chips
pinch of salt
1 1/2 cups heavy cream
6 egg yolks
2 egg whites
1 1/2 teaspoons vanilla
When I make a pie with it I like to top it with Italian Meringue. (Click for recipe). Italian Meringue holds up better the next day. It is almost as good then as the day it is made. If you want to top the pie with the Meringue and you made it the day ahead, just put the left over egg whites in a glass or stainless steel bowl ( NOT-PLASTIC), cover and refrigerate. Just take them out about an hour before using them. Egg whites beat best at room temperature.
I used to put it in the pre-made graham cracker tart shells, wrap tightly in plastic wrap and freeze them. They will keep several weeks. Just take out about one hour before you want to use them. (do not put the meringue on the frozen ones).