Chocolate Silk Cream Cheese Pie Recipes

CHOCOLATE CREAM CHEESE PIE

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.

CHOCOLATE SILK CREAM CHEESE PIE

Steps:

• 1. Preheat 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.
• 2. 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.
• 3. 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.
• 4. 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.

CHOCOLATE SILK PIE

Steps:

• Chocolate Potato Fudge Bottom:
• Preheat oven to 350 F.
• Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
• Take off the heat and combine it with everything else in a bowl and mix until smooth.
• Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
• Chocolate Cream Topping:
• Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.

CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
• Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.