Mile-High Chocolate Cream Cheese Pie

READY IN: 1hr 10mins
SERVES: 8-10




  • 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.