Chocolate Dream Pie

By dmscott52

This is a chocolate lovers' choice. Needs to be made a day ahead. It is very rich, can serve up to 10 guests.

Ingredients

• 1 refrigerated pie crust (from 15-0z. pkg.)
• FILLING
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1 cup milk
• 1 (6 oz.) pkg. (1 cup) semi-sweet chocolate chips
• 2 egg yolks, slightly beaten
• 1 (3 oz.) pkg. cream cheese, cubed, softened
• 1 1/2 cups whipping cream
• 1 tsp. vanilla
• Heat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until golden brown. Cool completely.
• In medium saucepan, combine sugar, cornstarch, and salt; mix well. Gradually stir in milk. Add chocolate chips and egg yolks.
• Cook over medium heat until mixture is thickened, stirring constantly. Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour.
• In large bowl, beat whipping cream and vanilla until soft peaks form.
• Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Spoon or pipe reserved whipped cream over filling. Refrigerate 6 to 8 hours or overnight. Store in refrigerator.

Details

Servings 10

Preparation

Step 1

Heat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until golden brown. Cool completely.

In medium saucepan, combine sugar, cornstarch, and salt; mix well. Gradually stir in milk. Add chocolate chips and egg yolks.

Cook over medium heat until mixture is thickened, stirring constantly. Remove from heat; stir in cream cheese, beating until smooth. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour.

In large bowl, beat whipping cream and vanilla until soft peaks form.
Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Spoon or pipe reserved whipped cream over filling. Refrigerate 6 to 8 hours or overnight. Store in refrigerator.