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Chocolate Cream Cheese Pie

Chocolate Cream Cheese Pie
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 381.

Very easy to make and very delicious, especially if you love chocolate. It has to be refrigerated for a few hours or preferably overnight to set up. I didn't have any luck getting it to slice attractively so I did not get a "serving shot". 

Crust

1 1/4 cups graham crumbs
1 TBS sugar
3 oz. (3/4 stick) butter, melted

Adjust rack to center of oven and preheat to 350. Mix the crumbs, sugar and melted butter in a large bowl (you can use a fork or spoon to do the mixing). Turn into a 9-inch pie plate. Use your fingertips to spread the crumb mixture evenly over the bottom and sides. Bake for 8 minutes. Remove from the oven and set aside to cool, then chill.

Filling
3 oz. semisweet chocolate
2 oz. unsweetened chocolate
12 oz. cream cheese, softened
Pinch of salt
1 cup sugar
1/2 tsp vanilla extract
3 eggs

Preheat the oven to 350. 

Melt both chocolates in the top of a double boiler over warm water over moderate heat. I have found this is the best method for melting chocolate. I've never had success melting it in the microwave. I first bring the water to a boil (before putting the pan of chocolate over it) and then lower the heat to the lowest setting. I then place the pan of chocolate in place and let it melt slowly. After it has melted, set is aside to cool.

Beat the cream cheese until smooth. If the cream cheese is still cold, this is not easily done. It is best to let the cream cheese sit at room temperature in advance. If you forget to do that (or decide to bake at the spur of the moment - this happens to me quite a lot!), you can soften it by using the microwave. However, do this carefully and by small increments of time. You don't want runny cream cheese!

Add the salt, sugar and vanilla, and mix well. Beat in the eggs one at a time, scraping the sides of the bowl with a rubber spatula. Add the chocolate, mixing well.


Turn the mixture into the prepared pie crust and bake for 25-30 minutes. Remove from the oven and let stand until cool. Refrigerate for a few hours or overnight.

 You can serve the pie as is or you can add this topping (I didn't do this):

 1/2 cup heavy cream
1/2 tsp vanilla extract
2 TBS confectioners sugar
2 bananas

 In a small chilled bowl with chilled beaters whip the cream with the vanilla and sugar until the cream holds a shape. Place eight large spoonfuls of the cream around the edge of the pie.
Just before serving, slice the bananas on a sharp angle forming eight long slices. Place one slice of banana standing on its edge in each mound of whipped cream.
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