Chocolate Cream Cheese Pie
This Chocolate Cream Cheese Pie - aka Possum Pie features a nutty pecan crust, layers of creamy cheesecake, and silky chocolate is topped with whipped cream and dusted with chocolate powder. A truly unique dessert that you can serve as a holiday treat or anytime as a fancy dessert.
Ingredients
Pie Crust:
- 115 g Butter melted
- 160 g All-purpose flour
- 100 g Pecans finely chopped
- 100 g Brown sugar light or dark
- 1/4 tsp Salt
Cream cheese layer:
- 230 g Cream cheese
- 65 g Powdered sugar
- 2 tbsp Heavy cream
- 1/2 tsp Vanilla extract
Chocolate layer:
- 100 g Semi sweet chocolate
- 15 g Butter cubed
- 150 g Granulated sugar
- 25 g Cocoa Powder
- 30 g Cornstarch
- 1/2 tsp Espresso powder instant
- 360 ml Whole milk
- 120 ml Heavy whipping cream
- 3 Eggs yolk
- 1/2 tsp Vanilla extract
Whipped cream topping:
- 250 ml Heavy whipping cream
- 1 1/2 tsp Vanilla extract
- Chocolate powder for dusting
Instructions
Pie Crust:
- Lightly butter a 9-inch pie dish, and preheat the oven to 350°F (180°C).
- In a medium-sized mixing bowl, combine the sugar, flour, pecans, brown sugar, and salt.
- Then carefully melt the butter in the microwave (on the melt setting) or on low heat on the stove. Add the melted butter to the pecan mixture and stir until well combined.
- Pour the mixture into the prepared pie dish and evenly press it on the bottom and up along the edges of the pie dish. I like to use a cup to press the crust down; it makes it look nice and even.
- Bake for 15 minutes. Allow the crust to cool completely before you add the cream cheese layer. Adding the cream cheese to a warm crust will make it melt, and you don’t want that to happen.
Cream Cheese Filling:
- Add the softened cream cheese to a medium-sized mixing bowl and, with a hand mixer, beat until creamy, about one minute. Add the heavy cream and vanilla extract and mix until incorporated. Carefully mix in the powdered sugar.
- Take the cooled pie crust, pour the cream cheese filling into it, and spread it evenly with a rubber spatula. Place it in the refrigerator.
Chocolate Filling:
- Add the cubed chocolate and butter to a large mixing bowl and set aside.
- Take a medium-sized pan and sift together the sugar, cocoa powder, cornstarch, and espresso powder.
- Whisk together the milk, heavy whipping cream, and egg yolks in a separate bowl until thoroughly combined.
- Pour about half a cup of the milk mixture into the pan with the dry ingredients. Mix until well incorporated, then add the remaining milk mixture and whisk until fully incorporated. It’s important not to add all the liquid at once, or the mixture will be lumpy.
- Place the pan over medium heat, stirring continuously and often scraping the sides and bottom of the pan (you can use a rubber spatula). Heat until the mixture starts to thicken. Once it has a pudding consistency, take it off the heat immediately. If you cook it too long, the eggs in the mixture will start to scramble, and you will have lumps in your chocolate filling. If you still have lumps, strain the filling through a fine mesh strainer.
- Pour the hot chocolate filling into the bowl with the chopped chocolate and butter. Let it sit for 1-2 minutes, then stir until the chocolate and butter are fully combined. Then add the vanilla extract.
- Let the chocolate filling cool for about 20-30 minutes. Make sure you whisk the filling every few minutes to avoid a skin from forming.
- Pour the chocolate onto the cream cheese filling and spread it into one even layer. Next, place a piece of plastic wrap directly on the surface of the chocolate filling to again, prevent a skin from forming during the cooling process.
- Transfer the pie dish to the refrigerator to chill for at least 4 hours. I prefer to make it the day before and let it cool overnight.
Whipped cream filling:
- Add the cold heavy whipping cream in a bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a hand mixer. Mix on low speed, then slowly increase to medium speed and whisk until it starts to thicken. Then add the vanilla extract and continue mixing until stiff peaks form.
Assemble the pie:
- Scoop the heavy whipping cream into a pastry piping bag with a star tip. If you don’t have a pastry piping bag, you can use a zip lock bag and cut off the end.
- Pipe small rosettes around the pie to cover the entire surface. Start along the crust, working your way to the center of the pie.
- Dust with chocolate powder (or cocoa powder) and refrigerate until ready to serve.
Notes
➙ If you don’t like pecans, you can substitute them with almonds or leave the nuts out altogether and use Graham Crackers instead.
➙ Make the pie the day before to let it cool and set overnight.
➙ Instead of piping, you can also scoop the heavy whipping cream onto the pie and spread it around in one even layer.
➙ Cover and store it in the refrigerator for up to 4 days.
Nutrition
Calories: 499kcalCarbohydrates: 44gProtein: 7gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 126mgSodium: 218mgPotassium: 240mgFiber: 2gSugar: 23gVitamin A: 1137IUVitamin C: 0.2mgCalcium: 104mgIron: 2mg
Nutrition Facts
Chocolate Cream Cheese Pie
Amount per Serving
Calories
499
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
125
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
126
mg
42
%
Sodium
218
mg
9
%
Potassium
240
mg
7
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
7
g
14
%
Vitamin A
1137
IU
23
%
Vitamin C
0.2
mg
0
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.