2 (3 ounce) packages cinnamon flavored Jell-O mix
¾ cup water
6 egg whites
1/4 cup butter or margarine, melted
4 chocolate pieces, chopped
1 (9 inch) unbaked pie crust
1 (1 ounce) square instant vanilla pudding cream
1/4 cup milk
1/4 cup butter, softened
1 (3 ounce) package instant chocolate pudding mix
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Add gelatin to glass bowls, loosely covering pan. Pour 2 cups of water over gelatin mixture; refrigerate or pour over whipped cream.
In very small bowl, mix egg whites and 1/4 cup butter.
In medium bowl, combine melted chocolate pieces, chocolate pieces, whipped cream and 1 (1 ounce) square vanilla pudding. Fold whipped cream into pudding mixture.
Fill or pipe second pan of pie crust with pie filling. Butter top with melted chocolate pieces. Drape second pastry over top of pie and pipe seam to seam with butter or margarine, using a wide brush bowl. If using a wide brush bowl, use loosely hanging pipe and cut a small hole in top from underside to allow piping of tea. Garnish with pecans if desired. Cool completely. Refrigerate 2 hours or overnight before serving.