Layers: 1. Crust, 2. Meringue, 3. Dark Chocolate, 4. Cream, 5. Chocolate Cream. 6. Sprinkles
Make a pie crust, bake & cool it.
Meringue Filling: 2 egg whites, 1/2 t. white vinegar, 1/4 t. cinnamon, 1/4 t. salt. Beat together until stiff but not dry. Gradually add 1/3 - 1/2 cup sugar (scant!) and beat until stiff. Spread over bottom & up sides of pie crust. Bake @ 325 degrees for 15 - 18 minutes (until lightly browned).
Cool & fill with next contents:
Chocolate-Cream Filing: 1 (6oz.) pkg chocolate chips + 1 oz. bitter chocolate, 2 egg yolks, 1/4 cup water, 1 cup heavy cream, 1/4 cup sugar (scant!), 1/4 t. cinnamon.
Melt chocolate chips & bitter chocolate in microwave or on stove top over hot (not boiling) water. Blend in egg yolks & water until smooth. Spread 4 1/2 T. of this dark chocolate mixture over cooled meringue. Chill remainder until it begins to thicken.
Beat together heavy cream, sugar & cinnamon until thick! Spread 1/2 of this whipped cream mixture over dark chocolate layer in pie shell.
Fold chilled chocolate mixture into remaining whipped cream in mixing bowl, then spread it over top of whipped cream in pie shell. Lastly (if desired) sprinkle grated bitter chocolate on top for decoration. Chill for at least 4 hours or overnight before serving. (Can prepare a day ahead & double recipe easily.)