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1
For the crust, position rack in the center of oven.
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2
Preheat oven to 350 degrees.
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3
Butter a 9-inch deep-dish pie pan or possibly spring form pan.
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4
In a medium mixing bowl, combine graham cracker crumbs and sugar.
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5
Add in melted butter and stir till well combined.
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6
Press graham mix proportionately into bottom of pan and partially up sides.
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7
Bake 5 min to set crust.
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8
Remove from oven and let cook on rack.
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9
For the fudge layer, sift flour, baking pwdr and salt into a medium mixing bowl.
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Set aside.
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11
In the top of a double boiler set over simmering water, combine butter and chocolate.
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12
Stir till melted and smooth.
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13
remove pan from heat and set aside to cold slightly.
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14
In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed till slightly thickened - about 1 minute.
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15
Add in vanilla and chocolate mix and mix, beating on low speed, till well combined.
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16
Add in dry ingredients and mix till just combined.
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17
Pour fudge layer on top of graham cracker crust.
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18
Bake 15-17 min or possibly till fudge layer is almost set and a toothpick inserted in the center comes out with moist batter.
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19
For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low till smooth.
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20
Add in egg and vanilla and beat till smooth.
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21
Gently spread mix on top of fudge layer.
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22
Return pan to oven for 15 min.
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23
Remove pie from oven to cold slightly.
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24
For the chocolate topping, combine lowfat milk chocolate and cream in the top of a double boiler set over simmering water.
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25
Stir till melted.
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26
With a spoon drizzle chocolate mix on top of pie.
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27
Place in refrigerator to set for 6 hrs or possibly overnight.
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28
Enrichment Center's June Festival Dessert Contest.
