Serves: 10
Total Calories: 372

18 chocolate wafers
1 (6-ounce) package semi-sweet chocolate chips
3 eggs yolk beaten
3 eggs white at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1 (8-ounce) package cream cheese softened
1 teaspoon vanilla extract
1 cup whipped cream whipped
1 cup pecans chopped

In bottom of a 9-inch pie plate, arrange seven cookies in a single layer. Break one-fourth off one side of ten cookies and place straight-side down around edge of pie plate to make a petal crust. Break up remaining cookie and fill in holes in bottom of crust with all broken pieces of cookies set aside.

In a small saucepan over low heat, melt chocolate. Gradually stir into egg yolks until smooth set aside.

In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup of the sugar and beat until stiff and glossy set aside.

In a large mixer bowl at medium speed, beat cream cheese, remaining 1/4 cup sugar and vanilla until blended. At low speed, beat in chocolate mixture until well blended.

By hand, fold in beaten egg whites until no streaks remain. Gently fold in whipped cream and nuts. Spoon into crust and swirl top. Freeze for 1 hour or until top is set. Cover with plastic wrap, then foil and freeze overnight.

Uncover and let stand for 30 minutes before serving. Garnish with additional whipped cream if desired.

Nutritional Facts:

Serves: 10
Total Calories: 372
Calories from Fat: 265

More Recipes from the Ice Cream And Frozen Desserts Cookbook:
Hot Fudge Pie
Velvet Chocolate Cream Pie