(by Donna [Miller] Unger - friend)
3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 - 12oz. bag mini chocolate chips (semi-sweet)
1 - 9oz. graham cracker crust (extra serving size)
2 TBSP heavy whipping cream
In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Add vanilla--beat. Remove bowl from mixer--add 1 2/3 cups of the mini chocolate chips--stir. Pour batter into the graham cracker crust. Bake at 450 degrees for 10 minutes (make sure oven has been preheated). DO NOT open oven door--reduce temperature to 250 degrees and bake for 30 minutes or until set. Remove from oven and cool completely. Refrigerate overnight. The next day, add the leftover 1/3 cup mini chocolate chips and the heavy whipping cream in a microwave safe bowl--heat on high 20-30 seconds--stir until smooth. Cool the mixture slightly, then frost the whole top of the pie with the melted chocolate cream mixture. Refrigerate until chocolate is set.
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