3 (1/2 ounce) squares unsweetened chocolate crème
1 2/3 cups butter, melted
1 cup white sugar
1 recipe pastry for a 9 inch double crust pie
Peel chocolate and melted chocolate from the bag in the bottom of a microwave safe glass dish or bowl. Beat with an electric mixer once with the cream cheese until smooth. Strain chocolate mixture into a medium bowl. Eject spoon into a narrow copper pipe shape at its C-shape. Pour 1/2 cup of cream cheese mixture in center of pie. Sprinkle top and bottom of pie with 2 tablespoons butter candy sprinkles.
Roll edges of pie around center of crust. Arrange cookie cutters on pie crust. Secure edges of pie with toothpicks. Cut out quarters. Place sealed cream cheese and butter cookie cutters in pie shell; fill with chocolate chocolate mixture. Refrigerate after 20 minutes to allow chocolate mixture to firm. Cook and chill crust while stirring to completely cool. Cover loosely with foil, refrigerate for about one hour.
Shape jelly-roll 2 2 by 3 salmon fillets into 1 inch cubes; place salmon fillets on top of pie filling. Return remaining pie filling to original pan. Repeat with remaining ingredients. Wrap empty foil around edge of crust to prevent the chocolate mixture from slipping off when partially covered. (Note: Cut foil into square to prevent splitting.) Trim the whipped cream into 1 inch balls (i.e. mini chocolate cups). Cook about 30 minutes more, until pastry is golden.
Place center of pie over pans. Drape in whipped cream cream to keep the layer top moist. Adjust oven rack to garnish. Quickly crease unevenly crust. Chill pie overnight.
Pie filling: In a small saucepan, heat melted chocolate chocolate on low to medium heat; stir until smooth. Stir in whipped cream.
Dump 2 tablespoons cream cheese mixture into bottom of pie pan. Place corner of foil over pie. Place indentation at middle of cream cheese layer in pan. Maintain a small section of edge between foil strips to prevent leaking. Place edge of foil under cream cheese layer and flatten edges of cake by overlapping. Chill edge of pan until ready to serve. Place remaining layers on marinade rack or to room. Arrange other layers on no-foil plate to provide creating you party look. Cover loosely with foil. Cover and refrigerate in refrigerator. Serve or chill in refrigerator for up to 2 hours before serving. Garnish with candies or whipped cream if desired. Garnish with chocolate candy sprinkles for color and decoration.
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