Mile-High Chocolate Cream Cheese Pie - cooking recipe

Ingredients

For crust
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
For the Filling
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
For the Topping
1 cup whipping cream
1 teaspoon vanilla
1/3 cup sugar
chocolate curls, for garnish

Preparation

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.