Mile High Chocolate Cream Cheese Pie Recipes

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

Steps:

• Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
• Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
• Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
• Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
• Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
• Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
• Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

Steps:

• Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
• Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
• In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
• Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
• Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
• Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
• To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

Steps:

• Crust:.
• Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
• Add the melted butter and stir again until all the mixture is moistened.
• Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
• Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
• Allow to cool completely before filling.
• Filling:.
• Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
• Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
• With an electric mixer, beat the cream cheese until very smooth.
• Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
• Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
• Beat 2 egg yolks, one at a time.
• When smooth, pour in the cooled chocolate and beat until well blended.
• In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
• Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
• In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
• Carefully fold the cream into the chocolate mixture and then fold in the meringue.
• Mound the filling in the prepared crust so that is highest in the middle.
• Refrigerate at least 4 hours or overnight.
• Topping:.
• Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
• When soft, firm peaks are formed, ice the pie.
• A third of the cream may be placed in a pastry bag and used to decorate the edges.
• Top with the chocolate curls and serve.

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.