1 (8 ounce) package cream cheese, softened
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups white sugar for topping:
1 cup white sugar for filling:
1 (9 inch) prepared graham cracker crust
2 cups boiling water
1 (9 inch) prepared overnight frosting
2/3 cup mini semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
To Make Cream Cheese Filling: Cream together cream cheese, 1/2 teaspoon salt and 2 1/4 cups granulated sugar. Beat until smooth. Stir in pudding mix and eggs. Beat until mixture resembles cream. Pour mixture into graham cracker crust.
In a medium bowl, beat remaining ΒΌ cup of sugar, 3 1/2 cups instant pudding mix, and egg yolks with electric mixer until mixture is sticky. Spread into crust.
In a medium bowl, whisk together sour cream, 1 teaspoon vanilla extract, 1 1/4 cups white sugar and 2 cups milk. Stir in 1 (9 inch) prepared pie crust.
Bake in preheated oven 40 minutes, or until crust is golden brown. Cool 20 minutes before filling.
To Make Frosting: Soak chocolate pieces in refrigerator 20 minutes, then invert into second hollowed out loaf pan. Using wire whisk, beat egg whites until soft peaks form. Gradually add 1/4 cup of water, continuing to beat until stiff peaks hold, about 40 minutes. Remove from tray and place bowl over hot water to boil; immediately place over simmering boiling water. Heat chocolate in microwave oven to 260 degrees F (127 degrees C), or until just set. Remove from heat and immediately drizzle chocolate over cooled pie.
Cool completely in refrigerator before serving.