Cream Cheese Pie
Tips:A beautiful, layered pie, this doesn't freeze, but
it will last for several days in the fridge. You'll need to
let this chill at least three hours after it's baked, so plan
accordingly. I like to serve this with some shaved or grated
semisweet chocolate on top, and it's a natural with a cup of
coffee. Serve in small slices; this is rich.
- 1-1/4 cups
graham cracker crumbs
- 1/4 cup
(1/2 stick) unsalted butter, melted
- 4 ozs. semisweet
- Few grains
- 11 ozs.
cream cheese, softened
- 2/3 cup
- 2 tsp. flour
- 2 eggs,
- 1 tsp. vanilla
- 2 ozs. (1/3
cup) miniature semisweet chocolate chips
Grated rind of 1/2 large, deep-colored orange (no white
- 1-1/4 cups
- 1/4 cup
In medium bowl, combine graham cracker crumbs and melted butter.
Stir thoroughly until well-mixed. Turn mixture into 9" heatproof
glass pie plate. Using about two-thirds of crust mixture, with
fingers or back of spoon form a high standing rim along edges
(crust should extend slightly above edges of pie plate). Compact
remaining crust mixture on bottom of pie plate to form an even
layer. Chill until needed.
Adjust rack to center of oven. Preheat oven to 325 degrees F.
Place chopped chocolate and salt in small heatproof bowl. Set
over simmering water on low heat (water should not touch bottom
of bowl). Stir often until melted and smooth. Remove from heat
and hot water; set aside. In large bowl, using sturdy, powerful,
hand-held electric mixer, beat softened cream cheese, sugar,
and flour at medium speed just until smooth. Scrape beater(s)
and bowl often during this process to ensure blending of ingredients.
Add eggs and vanilla and beat at a low speed just until smooth.
Measure out 1-1/4 cups of the cream cheese mixture. All at once,
add it to the melted chocolate, which should still be warm.
Quickly, with a sturdy whisk, whisk the two mixtures together
until smooth (the chocolate will stiffen as you try to work
the batter into it--OK. A few small lumps of chocolate left
in this batter are OK, too). With a spoon, stir in the miniature
chocolate chips; set aside.
Remove crust from refrigerator. Turn chocolate batter into crust,
and spread it as evenly as possible. If desired, stir the orange
rind into the remaing (plain) cream cheese mixture just until
combined. By small spoonfuls, place this batter on top of the
chocolate batter. Spread evenly.
Bake in preheated oven 25 to 30 minutes. When done, edges of
filling will probably have risen somewhat, and center of pie
will still quiver slightly when pie plate is shaken gently.
While pie bakes, prepare Topping: In small bowl, mix sour cream
and sugar thoroughly. Let stand at room temperature until needed.
When pie is done, remove from oven. TURN OVEN OFF. Quickly place
Topping by spoonfuls all over surface of pie, placing less near
edges and more in center. With back of spoon, spread smoothly
to cover pie surface (Toping will still be mounded in center
and thinner at edges). Replace pie in TURNED-OFF oven; let stand
for 4 minutes. Remove to cooling rack. Cool slightly, then chill
at least 3 hours before serving. Refrigerate any leftovers.
8 to 10 servings
Stephanie Zonis provides the above information to anyone, but
retains copyright on all text. This means that you may not:
distribute the text to others without the express written permission
of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify
or re-use the text on this system. You MAY: print copies of
the information for your own personal use; store the files on
your own computer for your personal use only; reference hypertext
documents on this server from your own documents.