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Chocolate Cream Cheese Pie

Crust:

Graham Cracker Crust


Filling:

2/3 cup sugar

4 large egg yolks

1 cup semisweet chocolate chips

1 1/2 whipping cream

1/2 powdered sugar

Four 3-ounce packages of cream cheese (softened)

1 1/2 teaspoons vanilla extract


Combine regular sugar and egg yolks over a double boiler. Cook, whisking non-stop, until the mixture is thick and creamy. Scrape into medium-size bowl and let cool.


Melt chocolate chips in microwave. Beat the cream until soft peaks form. Add the powdered sugar and beat briefly again. Refrigerate.


In a large bowl, beat cream cheese until light and creamy. Add vanilla and custard and beat until mixture is combined. Add chocolate and blend on low speed until evenly mixed. Fold in about half of the whipping cream.


Pour filling into pie shell and refrigerate for 4 hours or overnight.