Mile-high Chocolate Cream Cheese Pie

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/4 cup pecans, chopped finely
• 1 1/4 cups graham cracker crumbs
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup butter, melted
• 4 ounces semisweet chocolate
• 2 ounces bittersweet chocolate
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla
• 1/2 cup sugar
• 2 egg yolks
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1 cup whipping cream
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1/3 cup sugar
• chocolate curls, for garnish

Recipe

• 1 crust:.
• 2 combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
• 3 add the melted butter and stir again until all the mixture is moistened.
• 4 place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
• 5 bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
• 6 allow to cool completely before filling.
• 7 filling:.
• 8 cut the chocolate in small pieces and place in the top of a double boiler over simmering water. stir constantly until the chocolate mixture begins to melt.
• 9 remove from heat and stir until the chocolate is melted and is completely smooth and shiny. set aside to cool.
• 10 with an electric mixer, beat the cream cheese until very smooth.
• 11 add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
• 12 scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
• 13 beat 2 egg yolks, one at a time.
• 14 when smooth, pour in the cooled chocolate and beat until well blended.
• 15 in another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
• 16 gradually add the sugar and beat until a very shiny, stiff meringue has formed.
• 17 in a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
• 18 carefully fold the cream into the chocolate mixture and then fold in the meringue.
• 19 mound the filling in the prepared crust so that is highest in the middle.
• 20 refrigerate at least 4 hours or overnight.
• 21 topping:.
• 22 just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
• 23 when soft, firm peaks are formed, ice the pie.
• 24 a third of the cream may be placed in a pastry bag and used to decorate the edges.
• 25 top with the chocolate curls and serve.