Chocolate Angel Pie

• 1 (4-ounce) package sweet baking chocolate
• 3 tablespoons water
• 2 egg yolks, beaten
• 1 cup whipping cream
• 1 tablespoon sifted powdered sugar
• 1/8 teaspoon ground cinnamon
• Additional whipped cream
• Chopped pecans

1. Prepare Meringue Pie Shell; set aside.
2. Combine chocolate and water in a heavy saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat.
3. Gradually stir about onefourth of chocolate mixture into egg yolks; add to remaining chocolate mixture, stirring constantly. Return to low heat; cook, stirring constantly, 1 minute or until smooth and thickened. Remove from heat; cool.
4. Beat 1 cup whipping cream until foamy; gradually add sugar and cinnamon, beating until soft peaks form. Spread 1 cup whipped cream mixture in bottom of meringue shell.
5. Gently fold chocolate mixture into remaining whipped cream mixture; spread over whipped cream layer. Chill at least 3 hours or overnight.
6. To serve, garnish with additional whipped cream and pecans.

chocolate, water, egg yolks, whipping cream, powdered sugar, ground cinnamon, cream, pecans

Taken from www.myrecipes.com/recipe/chocolate-angel-pie (may not work)