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Monday, May 14, 2007

Chocolate-Cream Cheese Satin Pie

This is a very easy chocolaty pie to make. I got it from my April/May 07 edition of Cooking Pleasures magazine. If you wanted to go the Sandra Lee way, you could use a pre-made crust and some Cool Whip. The taste would not be as good but it would work. The only change I made was that I used 1/3 less fat cream cheese as opposed to the regular kind. Personally I do not think it affected the flavor and have heard that it is a good substitution for regular, but that fat-free will affect the flavor.

Chocolate-Cream Cheese Satin Pie

1 1/2 cups chocolate cookie crumbs
5 tbsp. unsalted butter, melted
10 oz. semisweet chocolate, chopped
1 (8 oz) pkg. cream cheese, softened
1/2 cup powdered sugar , divided
2 cups heavy whipping cream
2 tsp. vanilla extract
2 tbsp. grated semisweet chocolate (about 1 oz)

Heat oven to 325. Combine crust ingredients in medium bowl. Press into bottom and up sides of 9-inch pie pan. Bake 8 minutes; cool on wire rack.
Melt 10 oz. chocolate in medium heatproof bowl over saucepan filled with 1 inch barely simmering water (bowl should not touch water). Stir frequently until chocolate is melted and smooth.
Beat cream cheese and 1/4 cup powdered sugar in large bowl at medium speed until smooth. Beat in melted chocolate at low speed until blended.
Beat cream, remaining 1/4 cup powdered sugar and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the whipped cream into chocolate mixture until blended; spread into crust. Spread with remaining whipped cream; sprinkle with grated chocolate. Refrigerate 4 hours before serving.

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