MILE-HIGH CHOCOLATE CREAM CHEESE PIE

Steps:

• Crust:.
• Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
• Add the melted butter and stir again until all the mixture is moistened.
• 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.
• Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
• Allow to cool completely before filling.
• Filling:.
• 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.
• Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
• With an electric mixer, beat the cream cheese until very smooth.
• Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
• Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
• Beat 2 egg yolks, one at a time.
• When smooth, pour in the cooled chocolate and beat until well blended.
• In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
• Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
• In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
• Carefully fold the cream into the chocolate mixture and then fold in the meringue.
• Mound the filling in the prepared crust so that is highest in the middle.
• Refrigerate at least 4 hours or overnight.
• Topping:.
• Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
• When soft, firm peaks are formed, ice the pie.
• A third of the cream may be placed in a pastry bag and used to decorate the edges.
• Top with the chocolate curls and serve.