Mile High Chocolate Cream Cheese Pie Food

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
• In a large bowl, beat together sugar and cream cheese.
• Add chocolate mixture and beat until smooth.
• Fold in whipped topping to blend.
• Spoon mixture into pie crust. Freeze about 4 hours to set.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth.
• Gently stir in 1 cup Cool Whip.
• Spread evenly into crust.
• In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
• Pour over cream cheese mixture.
• Chill at least 2 hours.
• Just before serving, garnish with remaining Cool Whip and chocolate morsels.

CHOCOLATE CREAM CHEESE PIE

Steps:

• Melt chocolate bar in milk over low heat.
• Cream together cream cheese and sugar. Add chocolate, then fold in cool whip.
• Put into pie crust.
• Freeze.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

MILE-HIGH CHOCOLATE CREAM CHEESE PIE

Steps:

• Crust:.
• Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
• Add the melted butter and stir again until all the mixture is moistened.
• Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
• Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
• Allow to cool completely before filling.
• Filling:.
• Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
• Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
• With an electric mixer, beat the cream cheese until very smooth.
• Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
• Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
• Beat 2 egg yolks, one at a time.
• When smooth, pour in the cooled chocolate and beat until well blended.
• In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
• Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
• In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
• Carefully fold the cream into the chocolate mixture and then fold in the meringue.
• Mound the filling in the prepared crust so that is highest in the middle.
• Refrigerate at least 4 hours or overnight.
• Topping:.
• Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
• When soft, firm peaks are formed, ice the pie.
• A third of the cream may be placed in a pastry bag and used to decorate the edges.
• Top with the chocolate curls and serve.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

CHOCOLATE CREAM PIE SQUARES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a 10x16-inch rimmed sheet pan with 1 tablespoon room-temperature butter and set aside.
• Place the Oreos in the bowl of a food processor and pulverize until fine. Add the melted butter and continue to process until the crumbs hold together when squeezed, about five (1-second) pulses. Turn the cookie crumbs out onto the prepared sheet pan and, with the bottom of a measuring cup, press them to the edges of the prepared pan in an even layer. (Don't worry about working the crumbs up the sides of the pan.) Bake the crust until it is set, about 8 minutes. Set aside to cool.
• Add the chocolate and 1 1/4 cups cream to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is completely melted, about 1 1/2 minutes. Whisk until glossy and smooth. Whisk in the remaining tablespoon of room-temperature butter and pour the chocolate mixture over the baked crust, spreading it evenly with an offset spatula. Cover the pan with plastic wrap and refrigerate until the filling is completely set, about 2 hours.
• Combine the remaining 1 1/4 cups cream, confectioners' sugar, and vanilla in a medium-size bowl. Beat with a handheld mixer or a whisk (or using a stand mixer fitted with a whisk) at medium-high speed until the mixture forms stiff peaks. Spread the cream over the chocolate filling. Slice into 20 bars and serve. The bars will keep in an airtight container (or in the sheet pan covered with plastic wrap) in the refrigerator for up to 3 days.

SMART-CHOICE MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to Neufchatel in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

MILE-HIGH CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
• Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
• Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
• Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
• Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
• Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
• Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

FROZEN CHOCOLATE CREAM CHEESE PIE

Steps:

• In a large bowl beat sugar into cream cheese, using electric mixer.
• Beat in the milk all except 4 tablespoons
• In a pan CAREFULLY melt the chocolate chips and remainder of milk.
• Beat the chocolate mixture into cream cheese mixture till smooth.
• Fold in Cool Whip.
• Place in pie crusts and freeze till firm. (About 4 hrs) included in (cooking time).
• thaw a little before serving.

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.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.