Taken from a Tollhouse Cookbook from 1980, this chocolate cream pie is a great and a little different pie. Just finished making the Fresh Peach Miracle Pie for family tonight, but as soon as it is gone, will be making this pie…
Chocolate Nut Crust
1 6 oz package (1 cup) Nestle Toll House Semi sweet chocolate chips
1 tables shortening
1 1/2 cups finely chopped pecans
1 (6 oz) package (1 cup) semi-sweet chocolate chips
1 (8 oz) package cream cheese, softened
3/4 cup sugar, divided
1/8 teas salt
2 eggs, separated *(If you worry about the egg yolks, buy imitation eggs for this recipe but you will still need 2 egg whites)
1 cup heavy whipping cream
2 teas vanilla
Line a 9″ pie pan with foil. Over hot (not boiling) water, melt 1 cup of the semi-sweet chips with the shortening, stir in nuts.
Spread evenly on bottom and side of prepared pie pan. Chill in fridge until firm, about an hour. Lift out of pan, by the edge of the foil.
Remove foil and place back in pan. Chill until ready to fill.
Melt the other 1 cup of the chocolate chips over hot (not boiling) water; cool 10 min. In a large bowl, combine cream cheese, 1/2 cup sugar and the salt. Beat until creamy. Beat in egg yolks, one at a time. Stir in cooled chocolate. Set aside. In a small bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form. Set aside. In a small bowl, beat cream and vanilla unit stiff peaks form. Fold whipped cream and beaten egg whites into chocolate mixture. Pour into chocolate crust and place in fridge for about 4 hours. Garnish with more sweetened whipping cream.