Best 11 Mile High Chocolate Cream Cheese Pie Recipes

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.

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.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

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.

MILE HIGH CHOCOLATE CREAM PIE

Steps:

• 1. Pie Crust: Sift flour and salt together. Cut in shortening with a pastry blender until crumbly. Add vinegar to the cold water and stir; mix with flour. Wrap dough in plastic and chill for 20 minutes. Divide dough in half (freeze one for later). Then roll out other half of dough on floured pastry cloth and fit into pie plate. Bake at 350 degrees for 10 - 12 minutes before adding filling. (Recipe makes 2 flaky pie crusts.)
• 2. Mix flour, cocoa powder, and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture starts to thicken add German chocolate and stir until melted; bring filling to a bubbly boil, remove from heat; add vanilla. Pour into cooled pie shell.
• 3. Prepare Marshmarshmallow Creme Meringue. Start spreading over pie filling at the outer edge, filling in any gaps between meringue and crust. Gradually build up the meringue in the middle to form a high peak. Bake meringue at 350 degrees until golden brown on top (cover edges of crust with foil or pie rim if necessary to prevent crust from burning on edge). Cool pie before refrigerating.

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.

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.

FOUR LAYER CHOCOLATE CREAM CHEESE PIE

Steps:

• Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
• Beat together the powdered sugar, cool whip and cream cheese. Set aside.
• Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
• When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
• Spread the chocolate mixture evenly over the cream cheese mixture.
• Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
• Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

MY MILE HIGH CHOCOLATE CREAM MERINGUE PIE!

Steps:

• 1. 1/3 C All Purpose Flour 1 1/2 C White Sugar 1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa) 3 Egg Yolks, "reserve egg whites for Meringue. 1/4 C Unsalted Butter 1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups. Dash of Salt
• 2. Combine Flour, Sugar, Cocoa & Salt in medium saucepan mix thoroughly until ALL combined. In a 2 C measuring cup add a 12oz. Carnation milk + however much water to make 2 Cups, perfect amount, then add the 3 egg yolks to the milk mixture in the measuring cup MIX WELL until egg is well combined.
• 3. Next SLOWLY pour milk, water and egg mixture into medium saucepan over dry ingredients while stirring constantly over medium heat, then drop in the 1/4 C. unsalted butter melt completely, mixing slowly & thoroughly, turn flame up to medium high keep mixing & adding liquid slowly until all milk is added. Make sure you bring mixture to a boil and it thickens, this can take up to 10 minutes maybe more, you want the mixture to thicken nicely, which you'll notice it does by the way it sticks to the sides of the pan, keep mixing until everything is incorporated and thick. Don't be afraid of overcooking as long as you're stirring it, it will NOT burn, watch your flame. If mixture isn't thick keep cooking. When removed from heat add Vanilla and stir until well combine, Your Pie should not be runny at all. Once cooked and thickened immediately pour into a 9" prebaked pie shell. Next prepare Meringue!
• 4. For Meringue, I have my own secret recipe as I love meringue to be tall, "see photos" Most of you have your own already.
• 5. My personal pie crust, for a 9" pie, if using a double crust double recipe 1/2 C. + 1/4 C. All purpose Flour 1/2 tsp salt, mix will with pastry blender add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.