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Thursday, April 10, 2014

Chocolate Cream Cheese Pie


Almost the weekend...how about a yummy, rich & creamy chocolate pie? Not sure where this recipe came from. I got it from my mom back in the early 80's. But, it's a keeper. Note that this pie contains raw eggs, though many supermarkets now carry pasteurized in-the-shell eggs. They can be used if you are concerned about eating/serving raw eggs.

Chocolate Cream Cheese Pie
(8 - 10 servings)

Crust
1 ½ cup graham cracker crumbs
¼ cup light brown sugar, firmly packed
⅛ teaspoon ground nutmeg
⅓ cup melted butter
1 oz. unsweetened chocolate, melted

Filling
6 oz. semisweet chips
1 8 oz. package cream cheese, softened
½ cup light brown sugar, firmly packed
⅛ teaspoon salt
1 teaspoon vanilla
2 large eggs, separated
¼ cup light brown sugar, firmly packed
1 cup heavy cream, whipped

Prepare the crust: combine graham cracker crumbs, brown sugar, and nutmeg in a medium bowl. Add butter and chocolate. Mix thoroughly. Press mixture into a 9" pie plate. Chill until firm.

Melt chocolate over hot but not boiling water. Cool about 5 minutes. Blend cream cheese, ½ brown sugar, salt, and vanilla until smooth. Beat in egg yolks, one at a time. Beat in cooled chocolate and blend well. In another bowl, beat egg whites until stiff but not dry. Gradually beat in ¼ cup brown sugar. Beat until stiff and glossy. Fold into chocolate mixture. Fold in whipped cream. Scoop into prepared crust, reserving ¼ of the mixture for decorating. Chill until filling sets slightly. Drop reserved mixture in mounds over top of pie. Chill overnight.

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