Chocolate Cream Cheese Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chocolate cookie crust, chocolate cheesecake, and top with chocolate curls. Another Maida Heatter's Book of Great Desserts divine creation. I love this because everyone will think you knocked yourself out but we'll know better! Read more ! (FYI - only the crust gets baked for a few minutes. The pie filling and topping are chilled. Great for hot weather.) Ingredients:
crust |
6 ounces chocolate wafers |
1 tsp. instant coffee |
1/3 cup melted butter |
filling |
6 ounces semisweet chocolate |
8 ounces cream cheese at room temperature |
1 tsp. pure vanilla extract |
1/2 cup sugar |
2 eggs, separated |
1/8 tsp salt |
1 cup heavy cream |
topping |
1 cup heavy cream |
1 tsp. pure vanilla extract |
1/4 cup confectioners sugar |
extra semisweet chocolate for curls |
Directions:
1. Crust:
2. Generously grease a 9 pie plate with butter. Preheat oven to 375.
3. Crush the chocolate wafers either in a blender OR iin a bag roll them with a rolling pin to crumbs
4. Mix the crumbs and instant coffee with a rubber spatula and then add the melted butter.
5. Once the mixture is combined turn it into the pie dish and evenly distribute the crumbs with your fingertips. Once distributed press them evenly up the sides and across the bottom.
6. Bake for 8 minutes. Remove from the oven and let cool a while and then freeze at least one hour before adding the filling.
7. Filling:
8. In the top of a double boiler over hot water on a moderate stove melt the chocolate. Once melted remove from the stove and set aside.
9. In the small mixer bowl beat the cream cheese until smooth.
10. Beat in the vanilla and 1/4 cup of the sugar.
11. Beat in the yolks one at a time, scrape the batter back down in the bowl with a rubber spatula as needed.
12. Beat in the chocolate even if still warm.
13. Beat the egg whites with a pinch of salt until they increase in volume and start to hold peaks.
14. Gradually beat in the other 1/4 cup of sugar and beat until this holds peaks but is not stiff and dry.
15. Gently fold the cream cheese mixture into the egg whites.
16. Turn this into the prepared crust, mound the center highest.
17. Chill several hours or overnight.
18. Topping:
19. In a bowl which has been in the refrigerator or freezer, with the beaters, whip the heavy cream, vanilla, and confectioners sugar until it holds a shape.
20. Place one rounded teaspoon at a time around the pie's perimeter, one touching the next to form a ring. Repeat this design with one or two rings more inside, allowing the chocolate to be seen between the topping rows.
21. With a vegetable peeler create some chocolate curls and cover the center with them.
22. Chill until ready to serve.
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