1 (3 ounce) package cream cheese frosting
1 (3 ounce) package cream cheese, softened
1/2 cup chocolate syrup
1 (1 ounce) square unsweetened chocolate
1/2 cup butter, softened
1/3 cup milk
1 cup brown sugar
3 tablespoons light corn syrup
1 package (10 inch) unbaked Meringue
12 strawberries, sliced
6 cups white sugar
2 tablespoons light corn syrup
1/4 cup instant coffee granules
2 eggs
1/2 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup chopped pecans
In a large bowl, beat cream cheese, cream cheese mixture, chocolate syrup, butter, milk, brown sugar, corn syrup, and chocolate. Stir in coffee granules and eggs. Gradually beat in flour until all creamed mixture is combined. Spread into large glass or metal serving dish.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Pour chocolate filling into remaining creamed mixture.
Remove from oven and allow to cool completely. Remove from pan. Fill with chocolate filling and cream cheese frosting. Refrigerate while serving. Refrigerate remaining pie while serving.