Heavenly Cream Cheese Pie

Serves: 5
Total Calories: 1,259


Chocolate Nut Crust:
1 (6-ounce) package semisweet chocolate chips
1 tablespoon shortening
1 1/2 cups chopped nuts
1 (6-ounce) package semisweet chocolate chips
1 (8-ounce) package cream cheese, softened
3/4 cup sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 cup whipping cream
3 tablespoons brandy, or 2 tablespoons Grand Marnier
1 tablespoon brandy or Grand Marnier
1 cup whipping cream


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.

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.


Nutritional Facts:

Serves: 5
Total Calories: 1,259
Calories from Fat: 847

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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