Chocolate Cream-Cheese Pie


  • 9″ chocolate crust
  • 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 small bowl
  2. Melt chocolate over hot water in a double boiler.
  3. Cool about 10 minutes.
  4. Blend cream cheese in second small 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 third small bowl
  9. Gradually beat in 1/4 cup brown sugar
  10. Beat until stiff and glossy.
  11. Fold chocolate mixture into beaten egg whites – 3rd small bowl
  12. Fold in whipped cream.
  13. Pour into chilled crust, 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

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

Makes 8 servings.