Tuesday, May 23, 2017

Chocolate Velvet Pie

Chocolate Velvet Pie

1 unbaked 9-inch pie crust
4 ounces semisweet chocolate
¾ cup cream
3 eggs, divided
1 egg yolk
10 Tbsp. sugar, divided
1 tsp. vanilla, divided
1/8 tsp. salt
1 package (8 ounces) cream cheese, softened)
¼ cup whipping cream

Preheat your oven to 400 degrees.  Prick holes in the crust with a fork and bake for 10 minutes.  Cool on a rack.
Lower oven temperature to 350 degrees.  Combine chocolate and cream in a medium saucepan, heat over low heat and stir frequently until the chocolate is melted.  Add 6 Tbsp. sugar, ½ tsp vanilla, and salt.  Beat until blended.  Spread into the crust.
Beat cream cheese and 4 Tbsp. of sugar together until smooth.  Beat in the cream, 1 egg, and ½ tsp. vanilla.  Carefully spread this on top of the chocolate layer.

Bake for 40 minutes.  Cool on a wire rack and refrigerate for 2 hours.  Serve with whipped cream.

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