Chocolate Cream Cheese Pie II

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
  • Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
  • Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking occasionally, until the chocolate is completely melted.
  • Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
  • With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
  • In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
  • Gently fold the whipped cream into the chocolate mixture.
  • Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
  • Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.
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