1 (9 inch) prepared graham cracker crust
1 (1 ounce) square unsweetened chocolate
5 tablespoons butter
4 chocolate biscuit slices
Preheat oven to 350 degrees F (175 degrees C).
Place chocolate in a large bowl. Stir sugar, cocoa and butter into chocolate by mixing together with an electric mixer. Stir until butter is completely melted; allow chocolate to cool and spread only 1/2 inch thick. Sprinkle chocolate over crust.
Place one biscuit slice on each biscuit facing up, centered on the edge. Place cookie on top and spread evenly. Place graham cracker slices on top of crust. Roll remaining biscuit slices around edges of crust; secure with toothpicks. Refrigerate 22 hours or overnight.
Remove chocolate from refrigerator. Place foil or waxed paper around edges of pie. Force chewy egg whites into center of pie. Place on pie surface. Spread evenly to prevent sticking.
Prepare pie at 350 degrees F (175 degrees C), oven preheated to 400 degrees F (200 degrees C). Bake in preheated oven for 40 minutes. Remove foil or waxed paper.