Zutaten für Mile High Chocolate Cream Cheese Pie
- 1 cup pecan halves
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- Butter
- Semisweet Chocolate
- Bittersweet Chocolate
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 large egg yolks
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- Whipping Cream
- Chocolate curls for garnish (optional)
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Zubereitung von Mile High Chocolate Cream Cheese Pie
- **Make the crust:**
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 cup pecan halves, 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Mix well.
- Add 1/2 cup (1 stick) melted unsalted butter and stir until evenly moistened.
- Press the mixture into a 9-inch pie plate, ensuring the bottom and sides are evenly coated.
- Bake for 8-10 minutes, or until the crust is lightly browned and firm to the touch.
- Let the crust cool completely before filling.
- **Make the filling:**
- In a double boiler or heat-safe bowl set over simmering water, melt 6 ounces of finely chopped bittersweet chocolate, stirring constantly until smooth and shiny.
- Remove from heat and let cool slightly.
- In a large bowl, beat 8 ounces of softened cream cheese until smooth and creamy.
- Add 1 teaspoon vanilla extract and 1/4 cup granulated sugar; beat until well combined.
- Beat in 2 large egg yolks, one at a time, until smooth.
- Gently fold in the cooled melted chocolate until well blended.
- In a clean bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- In another chilled bowl, beat 1 cup chilled heavy cream with chilled beaters until soft peaks form.
- Gently fold the whipped cream into the chocolate cream cheese mixture, followed by the meringue. Fold until just combined.
- Pour the filling into the cooled crust, mounding it slightly higher in the center.
- Refrigerate for at least 4 hours, or preferably overnight.
- **Make the topping:**
- Just before serving, in a chilled bowl with chilled beaters, whip 1 cup chilled heavy cream with 1/2 teaspoon vanilla extract and 2 tablespoons powdered sugar until soft peaks form.
- Spread the whipped cream over the chilled pie. You can use a pastry bag to decorate the edges if desired.
- Garnish with chocolate curls (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
135g
Fat
144g
Carbs
15g
