6 eggs, separated
1 c. chocolate chips
2 tbsp. good bourbon
1 qt. heavy whipping cream
1 box powdered sugar
1/2 c. granulated sugar
1 tsp. vanilla
2 (9-inch) pie shells, baked
chocolate syrup
caramel syrup
white chocolate syrup

In a double boiler, melt chocolate pieces slowly. While mixture is hot, gradually add bourbon, stirring constantly, until well blended. Using a high heat rubber spatula or wooden spoon, slowly add the 1/2 cup of the heavy cream, stirring well. Temper 6 egg yolks into mixture and mix well. Let cool to room temperature. Meanwhile, in a separate bowl, whip 6 egg whites with 1 cup powdered sugar until very stiff. Set aside. Whip remaining whipping cream with 1/2 cup powdered sugar and vanilla until cream peaks and loses shine. Gently fold chocolate mixture with egg meringue blending with a spatula. When fully mixed (10 to 15 minutes), gently fold in the whipped cream mixture. Pour into pie shells. Place a small circle of chocolate syrup on the center of the pie, then circle around that with white chocolate syrup, then circle around that with caramel syrup. Take a toothpick and drag it through the syrup from center to edge all around top of pie, effecting a spiderweb pattern. Chill overnight or at least 3 hours before serving.

Makes two 9-inch pies.