Mile-High Chocolate Cream Cheese Pie

"This chocoholics dream comes from a February 1979 issue of Houston Home/Garden that featured chocolate."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr 10mins




  • 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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  1. 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.



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