Press graham cracker crumbs into the bottom of a 2 qt. pan. In a double boiler, melt chocolate. Remove from heat and cool slightly. Add water, egg yolks, one at a time, and vanilla. Fold in stiffly beaten egg whites. Gently fold in whipped cream and pecans. Pour into pan and top with a few more graham crackers crumbs. Refrigerate until firm. Cut into squares and serve.
By Robin from Washington, IA
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