Chocolate Cream Cheese Pie Recipe

Chocolate Cream Cheese Pie

1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages cream cheese, softened 1/8 teaspoon salt 3/4 cup firmly packed brown sugar 2 large eggs* 1 teaspoon vanilla extract 1 cup heavy cream 1 (9-inch) graham cracker pie crust

Melt chocolate chips in the top of a double boiler over hot water. Cool.
In a bowl with an electric mixer on medium speed, beat until fluffy softened cream cheese and salt. Add 1/2 cup brown sugar to the mixture and beat well. Add 2 egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla.
In another bowl with an electric mixer on medium speed, beat 2 egg whites until stiff. Mix in 1/4 cup brown sugar until combined and stiff peaks form.
In another bowl, beat cream with an electric mixer at medium speed until stiff. Fold the chocolate mixture first into the egg whites and then gently fold chocolate and egg mixture into the whipped cream.
Spoon in graham cracker pie crust and chill until firm.

Makes 8 servings.

* Although the overall risk of egg contamination is very small, the risk of foodborne illness from eggs is highest in raw and lightly cooked dishes. Even with the minimal risk factor, children and the elderly should never eat foods prepared with raw eggs. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them. To cook eggs for these recipes, use the following methods to adapt your recipes:
Cooking Whole Eggs for Use in Recipes – As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.

Recipe is

the property of Nestlé® and Meals.com, used with permission.