This must be a dessert day for no other reason than I feel like chocolate and pecans. So here we go.

 

• 1 1/3 cups chocolate wafer crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• pinch of cinnamon
• 3 eggs, separated
• 1 can Eagle Brand condensed milk
• 1 cup chocolate melting discs (dark chocolate is best), melted
• Chocolate syrup

Preheat oven to 350 degrees.

Combine the crumbs, pecans, butter and cinnamon and press firmly into a 9″ pie plate. Bake for 5 minutes and set aside.

Beat egg whites until stiff. In another bowl, beat the egg  yolks, condensed milk and melted chocolate discs until smooth. Fold in the egg whites. Pour into the pie crust.

Bake for approximately 34-36 minutes or until set. Cool.

When ready to serve, cut into wedges and drizzle with the chocolate syrup. Oh, if you insist, add a generous dollop of whipped cream on the side.