Preheat oven to 250 F. In a deep bowl, with electric mixer beat until slightly stiff the egg whites, cream of tarter Vanilla extract, and butter extract. Add sugar gradually and continue beating until very stiff. Fold in pecans. Spread mixture evenly in aluminum lined bread pan or pizza, pan that has been sprayed heavily with non-stick cooking spray Coat heavily with flour and shake off excess. Bake at 250F for 1 hour without opening oven. Cool completely and remove the crust from foil. Set it up on a large, foil covered cardboard platter. Set it aside.
To prepare coating over crust:
Just as water is starting to boil in bottom of double boiler, turn stove off. Add raspberry chocolate chips in top of double boiler, stirring often until melted. Add beaten egg yolks and water. Beat with mixer until smooth. Cover crust with chocolate. Put in refrigerator. Serve slices with cold milk.
To prepare coating over chocolate:
In a deep bowl using electric mixer, beat until smooth. Cover hardened chocolate. Return to refrigerator to harden cream cheese.
To prepare raspberry filling:
In a deep pot mix sugar and corn starch well. Add a little bit of juice of raspberries to make a paste. Add remaining contents of can and cook over medium-high heat stirring constantly until thick. Cool. Cover hardened cream cheese, reserving about 4 tablespoons raspberry filling.
To prepare whipped topping:
In a deep bowl beat until very stiff. Cover dessert. Swirl reserved filling in whipped cream. Can decorate with chocolate curls or leaves.
Cajun Country -- New Iberia, Louisiana