Washington Street Steak House's Chocolate Strada (Pie)

Note from Cheri: This recipe was created by Shirley Sarno, owner of the Washington Street Steak House in Sonora, California. This restaurant is a great place to eat while exploring Tuolumne County in California's historic Mother Lode country. This dessert -- a decadent mountain of chocolate mouse, whipped cream and meringue contained in a flaky pie shell -- has made Shirley's reputation as a master baker and is the most popular sweet offering at the restaurant (which features loads of first class desserts). Try it. Your guests will be begging for it again and again. Click here for more restaurants, recipes and attractions of Tuolumne County, gateway to Yosemite National Park.

1 nine inch pre-baked pie crust Meringue Layer: 6 egg whites 1/2 cup sugar Chocolate Topping: 2 1/2 cups mini-semisweet chocolate chips 6 egg yolks Cream Layer: 1 quart heavy whipping cream 1 cup sugar

Serves 8 Whip the egg whites in a clean dry stainless bow until foamy. Add sugar slowly while continuing to whip until stiff but not dry -- they should have a satiny appearance. Place meringue in the baked pie shell and smooth with a metal spatula. Bake at 350° degrees until raised and golden brown about 10-15 minutes. Let cool. Melt chocolate chips in microwave with 2 tablespoons of water for about 1-2 minutes. Whisk until smooth. Add egg yolks and whisk until smooth. Take about 1/2 cup of melted chocolate and spread evenly over meringue layer and let chocolate cool. Place cream and sugar in mixing bowl and whip until stiff. Take 1/2 of whipping cream and spread over cooled chocolate layer of pie. Fold remaining whipping cream with remaining melted chocolate until blended. Mound onto the whipped cream layer on pie and top with chocolate curls or mini chocolate chips. Place in refrigerator for at least 2 hours, slice and enjoy.