9 oz. chocolate chips
2 oz. white chocolate chips
1 1/4 c. whipping cream, whipped to soft peaks
3 egg yolks
2 oz. honey, boiling
2 tbsp. Kahlua
1/2 c. caramel topping
1/2 c. fudge topping
1/2 c. toasted pecans

Crust:

1 c. graham cracker crumbs
1 tbsp. sugar
1/4 c. melted butter

Melt both chocolates together; reserve. Whip cream and reserve. Place egg yolks in the water; whip until pale yellow and triple in volume. With mixer running, carefully pour in the boiling honey. Whip until cool (6 to 7 minutes).

Place graham cracker crumbs, sugar and butter in a bowl. Mix together and press into a pie tin; reserve. Stir the egg mixture into the chocolate, then fold in the whipped cream. Pour this into the pie tin. Drizzle with the fudge and caramel. Then sprinkle on the toasted pecans. Refrigerate until set (1 to 2 hours). Cut into wedges and serve with whipped cream.