1 (6 oz.) pkg. semi sweet choc. bits
2 eggs
1/4 c. water
1/4 tsp. ground cinnamon
Pecan meringue pie shell
1/2 tsp. vanilla
1 c. heavy cream plus 1 more c. heavy cream
1/4 c. sugar plus 1 tbsp. plus choc. shavings

Melt chocolate bits in top of double boiler over hot water. Blend in egg yolks and water, stir until smooth. Add cinnamon and cool slightly. Spread 1/2 cup chocolate mixture over bottom of pecan meringue pie shell. Refrigerate pie and remaining chocolate mixture until it begins to thicken. Whip heavy cream with 1/2 teaspoon vanilla and sugar until soft peaks form.

Fold remaining chocolate mixture into remaining whipped cream. Spread evenly over whipped cream layer in pie shell. Chill at least 4 hours or overnight. Whip remaining 1 cup heavy cream with two tablespoons sugar. Spread on top of pie before serving. Top with shaved chocolate pieces. This may also be done before hand or at least one hour before serving.

PECAN MERINGUE PIE SHELL:

2 egg whites
1/2 tsp. vinegar
1/4 tsp. ground cinnamon
1/4 tsp. salt

Beat until stiff.

Gradually add 1/2 c. sugar, beat until stiff glossy peaks form. Fold in 1/2 teaspoon vanilla and 1/2 cup chopped pecans. Spread meringue over bottom and sides of well buttered 9 inch pie pan. Bake in 325 degree oven for 1 hour or until golden brown. Cool well.