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Double-Layered Chocolate Cream Pie-Second Place Winner-Best Chocolate 2006 Recipe

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This recipe for Double-Layered Chocolate Cream Pie-Second Place Winner-Best Chocolate 2006, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Wright
Added: Tuesday, July 15, 2008


1-9in. baked pie shell, 2 (3 oz.) packages cream cheese at room
temperature, 1 c plus 2 tbsp. powdered sugar, 3/4 cup whipping
cream, 3/4 c granulated sugar, 1/4 c cornstarch, 6 tbsp
unsweetened cocoa powder, 1/4 tsp. salt, 3 egg yolks, slightly
beaten, 2 c milk, 2 tbsp butter, 1 tsp vanilla extract, 1 c whipping

In a small bowl, beat cream cheese and 3/4 c powdered
sugar until fluffy. In another small bowl, whip 3/4 c whipping
cream and 2 tbsp powdered sugar until holds stiff peaks.
Fold whipped cream into cream cheese mixture. Spread
evenly over baked crust. Cover and refrigerate. In a medium
size saucepan, combine granulated sugar, cornstarch, cocoa
powder and salt. In a small bowl, combine egg yolks and milk.
Slowly add to dry ingredients, stirring to combine. Cook over
medium heat, stirring constantly, until mixture comes to a boil.
Cook 2 min. or until thick. Remove from heat, stir in butter
and vanilla. Cover with plastic wrap to prevent skin from
forming and cool. Pour into crust over cream cheese layer.
Cover and refrigerate until serving time. In a small bowl, beat
1 c whipping cream and 1/4 c powdered sugar until stiff.
When ready to serve, spread whipping cream over top of pie.
Garnish as desired.




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