Mile-High Chocolate Cream Cheese Pie
photo by Bonnie G #2
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
-
For crust
- 1⁄4 cup pecans, chopped finely
- 1 1⁄4 cups graham cracker crumbs
- 1⁄3 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 cup butter, melted
-
For the Filling
- 4 ounces semisweet chocolate
- 2 ounces bittersweet chocolate
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla
- 1⁄2 cup sugar
- 2 egg yolks
- 3 egg whites
- 1⁄8 teaspoon cream of tartar
- 1 cup whipping cream
-
For the Topping
- 1 cup whipping cream
- 1 teaspoon vanilla
- 1⁄3 cup sugar
- chocolate curls, for garnish
directions
-
Crust:
- Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
- Add the melted butter and stir again until all the mixture is moistened.
- Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
- Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
- Allow to cool completely before filling.
-
Filling:
- Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
- Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
- With an electric mixer, beat the cream cheese until very smooth.
- Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
- Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
- Beat 2 egg yolks, one at a time.
- When smooth, pour in the cooled chocolate and beat until well blended.
- In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
- Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
- In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
- Carefully fold the cream into the chocolate mixture and then fold in the meringue.
- Mound the filling in the prepared crust so that is highest in the middle.
- Refrigerate at least 4 hours or overnight.
-
Topping:
- Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
- When soft, firm peaks are formed, ice the pie.
- A third of the cream may be placed in a pastry bag and used to decorate the edges.
- Top with the chocolate curls and serve.
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Reviews
-
My DGS (10 yrs old) who is the the true chocoholic you mentioned wanted a chocolate pie for Thanksgiving dinner, so he decided to make this one himself and what a job he did - he was so very proud of himself and everyone enloyed it. The only thing he did differant was to use a pre-made pie crust as I was worried it would be to much for him to make one. The flavor was a rich, creamy, light chocolate - we topped with whipped cream and it was enjoyed by all and he was SO proud. Thanks Leslie for posting.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas