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A luscious silky smooth and light-texured chocolate filling makes this pie simply heavenly. If you are concerned about using fresh eggs, especially with children, you can substitute the eggs with a pasteurized egg product. (1/4 cup egg product = 1 egg)

1 9-inch baked pastry (see recipe)

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar, divided use

1 teaspoon vanilla extract

2 large fresh eggs, separated (see Food Safety)

1 cup semisweet chocolate chips, melted

1 cup heavy cream, whipped

1/2 cup toasted chopped pecans

Sweetened whipped cream for garnish

1. Prepare pastry shell; set aside.
2. In large bowl combine cream cheese, 1/4 cup sugar and vanilla until well blended. Add 2 egg yolks, beating until well blended, then add the melted chocolate and mix well.
3. Beat the 2 egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. Gently fold beaten egg whites into chocolate mixture.
4. Next gently fold in the 1 cup whipped cream and toasted pecans. Pour into prepared pie shell. Refrigerate for at least 2 hours or overnight before serving.
5. Serve with a dollop of sweetened whipped cream.

Serves 6 to 8.