-ROBERT KETCHAM (SVCB33B)
1 c Semi-sweet choc. bits
6 oz Each cream cheese; softened
1/8 ts Salt
2 Eggs; separated
3/4 c Brown sugar
2 ts Vanilla
1 c Heavy cream
-CRUST-
1 1/2 c Graham cracker crumbs
1/4 c Brown sugar
1 Sq. unsweetened choc. ; melt
1/3 c Butter or margarine
Melt choc. chips over hot water. Let cool about 10 mins. (Any
longer and they will stiffen) Whip cream cheese and salt until light
and fluffy. Gradually add 1/2 cup brown sugar; cream this thoroughly
Blend in egg yolk; one at a time,beating well after each addition.
Add vanilla and choc. to mixture and beat thoroughly. Beat egg whites
into soft peaks. Gradually add remaining sugar and beat until stiff
and glossy. Fold Choc mixture into egg whites. Fold in whipped cream.
Spoon into crust (follows) and chill overnight.
Chocolate Crumb Crust Combine crumbs and sugar, add choc. and
butter,blending thoroughly. Pat mixture to the bottom and sides of 9
inch pie plate. Chill before adding filling.I also have a great
recipe for a Chocolate Cream Cheese CAKE.
If you want it, let me know.. Enjoy Bob in La Canada/Flintridge, Ca.
FROM: ROBERT KETCHAM (SVCB33B)
Yields
8 Servings