Chocolate Cream Cheese Pie Ii

1. 1

   Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.

2. 2

   Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.

3. 3

   Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.

4. 4

   Heat, whisking occasionally, until the chocolate is completely melted.

5. 5

   Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.

6. 6

   With an electric mixer, beat in the softened cream cheese until the mixture is smooth.

7. 7

   In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.

8. 8

   Gently fold the whipped cream into the chocolate mixture.

9. 9

   Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.

10. 10

    Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.