Chocolate Cream-Cheese Pie

recipe for 1 very deep pie

  • 9″ chocolate crust{s}
  • 2 2/3 cups semi-sweet chocolate chips
  • 1 (8 oz.) package cream cheese, softened
  • 3/4 cup light brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, separated
    • Use pasteurized egg whites from “Whites Only” carton and
    • egg yokes from regular egg carton
  • 1 cup heavy cream

Pecans and maraschino cherries may be added

  1. Whip Cream in a bowl
  2. Melt chocolate over hot water in a double boiler.
  3. Cool about 10 minutes.
  4. Blend cream cheese in 2nd bowl, 1/2 cup brown sugar, salt, and vanilla.
  5. Beat in egg yolks, one at a time.
  6. Beat in cooled chocolate.
  7. Blend well.
  8. Beat egg whites until stiff but not dry in a 3rd bowl
  9. Gradually beat in 1/4 cup brown sugar
  10. Beat until stiff and glossy.
  11. Fold chocolate mixture into beaten egg whites
  12. Fold in whipped cream.
  13. Pour into chilled crust{s}, reserving 1/4 of mixture for decorating.
  14. Chill until filling sets slightly.
  15. Drop reserved mixture in mounds over top of pie.
  16. Chill overnight.

if adding pecans and maraschino cherries add them now

  1.     3/4 to 1 cup each
  2.     Cherries cut in half and paper towel dried

Makes 8 servings.