Chocolate Silk Cream Cheese Pie
|Serves:||8 to 10|
|CHOCOLATE CRUMB CRUST|
|1 1/2 c||low fat graham crackers or vanilla wafers|
|1/4 c||granulated sugar|
|2 Tbsp||cocoa powder, unsweetened|
|1/3 c||melted butter or oleo|
|8 oz||low fat cream cheese, softened|
|3/4 c||granulated sugar|
|2 oz||unsweetened baking chocolate squares, melted and cooled|
|2 Tbsp||dark rum or brandy|
|2 large||fresh eggs, room temperature|
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DirectionsPreheat oven to 375 degrees. In a food processor or a large bowl, crush graham crackers until very fine.
(24 squares of grahams is about 1 1/2 cups of crumbs.) Combine crumbs, sugar, cocoa and melted butter until well mixed.Press crumb mixture into the bottom and sides of a 9" pie pan. Bake at 375 for 8-10 minutes. Remove from oven and cool while preparing the filling.In a medium mixing bowl, cream the brick of cream cheese until smooth, at medium speed with an electric mixer. Gradually add the sugar, beating until smooth. Blend in melted, cooled chocolate and the rum.Add eggs, one at a time, beating on high for 3-5 minutes after each. Spoon the filling into the cooled pie shell and refrigerate for at least 2 hours to set.
Serve with whipped cream and a drizzle of warm caramel or chocolate sauce.