Recipe: 00109 Title : Chocolate Cream Cheese Pie Author: Sheilah Horman Date : May 1995 _________________________________________________________________________ 6 oz. semi-sweet chocolate 1 pkg (8 oz) cream cheese (room temperature) 1 t. vanilla extract 1/2 c. sugar 2 eggs, separated pinch of salt 1 c. heavy cream whipped cream topping semi-sweet chocolate curls Prepare Chocolate Crumb Crust (follows) and chill till use. Melt chocolate in top of double boiler over hot water on moderate heat. Remove & set aside. Meanwhile, with electric mixer, beat cream cheese til smooth. Beat in vanilla and 1/4 c. sugar. Beat in egg yolks one at a time. Beat in chocolate - may still be warm. Beat whites with salt; gradually add sugar and beat til firm. Whip cream until it holds a semiform shape - not stiff. Fold cream into chocolate mixture, then in large bowl, fold chocolate & egg whites together. Turn into crust, mounding higher inc enter. Chill 5 - 6 hours or overnight. When ready to serve, place rounded tablespoonfuls of whipped topping in ring around outer edge of pie, each spoonful touching the next. Then make 1 or more rows, leaving center of filling uncovered. Top with chocolate curls. Chocolate Crumb Crust 1 - 1/2 c. Chocolate wafer crumbs (chocolate graham crackers are good, too!) 1 t. instant coffee (optional) 1/3 c. melted butter With rubber spatula, mix ingredients together. Cut a 12" square of foil and place it over a 9" glass pie pan. Press foil firmly in place making sure it is touching all parts of the pan. Fold edges over the rim. Turn crumb mixture into pan and distribute evenly making sure that the edge of the crust is not too thin. Put in freezer and freeze 1 hour (must be frozen solid). Remove from freezer and raise edge of foil carefully lift foil and crust from pan. Peel foil away from crust. Gently ease crust back into pan. Crust made by this method will not stick to pan and will cut easily when filled -=-=-=-=-=-=-=- _________________________________________________________________________