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.