Serves: 5
Total Calories: 1,259
Chocolate Nut Crust:
Line a 9-inch pie pan with foil. Over hot (not boiling) water in a double boiler, melt chocolate chips and shortening. Stir in nuts. Spread in pie pan over bottom and sides. Chill in refrigerator until firm, about 1 hour. Lift out of pan and peel off foil. Replace crust in pan; chill until ready to fill.
Filling:
Melt chocolate chips over hot (not boiling) water in a double boiler. Cool 10 minutes. In a large bowl, combine cream cheese, 1/2 cup sugar, and salt; beat until creamy. Beat in egg yolks one at a time. Stir into cooled chocolate; set aside.
In a small bowl, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar, and beat until stiff, glossy peaks form. Set aside.
In another small bowl, beat 1 cup whipping cream and brandy until soft peaks form. Fold flavored whipped cream and beaten egg whites into chocolate mixture. Pour into crust. Chill in refrigerator 3 hours or until firm.
Topping:
This Heavenly Cream Cheese Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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