Chocolate Cream Cheese Pie Recipe
- Prep time: 5 min
- Cook time: 20 min
- Ready in: 25 min
- Yields: 6-8 slices
For the holidays, I always do the cooking and I take the most pride in my desserts. Sure, the main course is paramount (what is Christmas dinner without the ham or goose?), but it’s the dessert that really cement the holiday spirit.
I have said before that chocolate pie was one of my favorite desserts as a child. I have to admit that it still is today. Whenever I have it I seem to be transported back to my childhood, and many happy memories ensue.
I’ve made a chocolate pie in the past, using sour cream. For this chocolate pie recipe I'm using cream cheese instead of sour cream (I had made another dessert using some cream cheese and I have some of it left over). Also, I had 7 eggs available, instead of the normal 6 that I use.
This chocolate pie has a slightly more velvety, silky texture and a smoother and richer taste. Most likely because of the cream cheese and the extra egg yolk.
Yes, this a slight variation of my sour cream chocolate pie recipe, but as they say “variation is the spice of life” and spice is what dessert and the holidays are all about. So, this way you can choose between the two.
1 cup chocolate chips
1 cup milk
1 cup cream cheese
3 tablespoons white sugar
1 teaspoons brown sugar
1 teaspoon vanilla
7 eggs yolks
1 Pie dough sheet
1 small glass bowl
1 small sauce pot
1 medium sauce pot
1 glass or metal 9 inch pie pan
1 cookie / baking sheet
1 small whisk
1 medium sized whisk
1 small mixing bowl (for egg yolks)
1. First of all, you will need to bake the pie shell without anything in it. This known as "blind baking". Line the pie pan with the dough, and then take a fork and poke multiple little holes into the bottom of the pie dough; this is known as "dotting". Do this for the entire bottom of the shell. The more holes, the better (this will allow hot air to escape from under the dough while it bakes; otherwise, the dough will form bubbles).
2. Set the oven to 400 degrees F and bake the empty pie dough shell for 12 minutes (if you have purchased store bought pie dough sheets, there should be instructions for blind baking on the package. I have noticed that every brand has slightly different heating and baking directions, but the average heat and time seem to vary from 350-450 degrees and 8-15 minutes. If you have made your own dough the 400 degrees F for 12 minutes is fine; if you bought the dough, follow the instructions on the package). Either way, you’ll want the dough to be lightly golden brown.
3. Now, you will need to start both the custard and the melting of the chocolate at the same time.
4. First, place the egg yolks in the small mixing bowl.
5. In the medium sized pot pour the cream cheese, milk, white sugar, and brown sugar.
6. Pour the chocolate chips and vanilla into the small glass bowl.
7. Pour roughly half a cup, to one cup, of water into the small sauce pot (just a shallow amount; enough to fill the bottom, but not enough to touch the glass bowl when it is placed on top of the pot).
8. On separate ranges (stove top burners) place the two sauce pots and turn the heat to medium for both.
9. Stir the milk and cream cheese constantly until the cheese and sugars have melted and the mixture is hot (but not boiling).
10. Occasionally, stir the chocolate chips while they melt; if they get a bit dry add a few teaspoons of coffee or milk to help loosen up the melting chocolate.
11. Pour half of the milk and cheese mixture (when hot) into the bowl with the egg yolks. Whisk the egg yolks and milk together until fully combined (this is called "tempering"; it heats the eggs without scrambling them) and then pour the yolk and milk mixture back into the pot with the rest of the milk, cheese, and sugar. Whisk constantly until the mixture is thick, golden and “fluffy”: A nice thick custard.
12. You’ll need to go back and forth from the melting chocolate and the custard for about 5 minutes to make sure that neither of them are burning (it is a bit of exercise), but a good way of doing it is to whisk the chocolate for a little bit, then whish the custard (allowing the chocolate to melt more) and go back to the chocolate (allowing the custard to cook more).
13. Once the custard cooked and the chocolate is melted, turn off both burners, remove both pots from the heat and the stove top. Scoop the melted chocolate into the custard and fold / mix the custard and chocolate together.
14. Once they are completely mixed together, pour the chocolate custard mixture into the pre-baked pie shell.
15. Allow the custard to sit for about 3-5 minutes before covering the pie with plastic wrap (pressing the plastic wrap right down onto the chocolate custard). Waiting allows the custard to cool slightly, but you don’t want to wait too long or a skin will start to form; this is also why you cover the pie with the plastic wrap.
16. Place the pie into the fridge and allow to cool and set up for at least 12-24 hours.
17. Serve chilled with whipped cream.