Serves: 10
Total Calories: 425
Preheat oven to 325°. In a small bowl, combine crushed wafers and butter or margarine until well blended. Press into bottom and up sides of a 9-inch pie plate.
Bake for 10 minutes. Cool completely on a wire rack. Chill while preparing filling.
In a small saucepan over low heat, melt chocolate 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 smooth. Beat in egg yolks, one at a time, until smooth. At low speed, beat in chocolate 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,
This Frozen Velvet Chocolate Cream Pie recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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