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1
Crust:
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2
Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
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3
Add the melted butter and stir again until all the mixture is moistened.
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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.
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5
Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
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6
Allow to cool completely before filling.
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7
Filling:
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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.
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9
Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
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10
With an electric mixer, beat the cream cheese until very smooth.
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11
Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
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12
Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
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13
Beat 2 egg yolks, one at a time.
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14
When smooth, pour in the cooled chocolate and beat until well blended.
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15
In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
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16
Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
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17
In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
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18
Carefully fold the cream into the chocolate mixture and then fold in the meringue.
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19
Mound the filling in the prepared crust so that is highest in the middle.
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20
Refrigerate at least 4 hours or overnight.
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21
Topping:
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22
Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
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23
When soft, firm peaks are formed, ice the pie.
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24
A third of the cream may be placed in a pastry bag and used to decorate the edges.
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25
Top with the chocolate curls and serve.
