Chocolate Cheese Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Heavenly, but serve small portions to the dieters at your table


  • 9 Chocolate Graham Crust
  • 1 (6 oz.) pkg. semisweet chocolate pieces
  • 1 (8 oz.) pkg. cream cheese, softened
  • ¾ c. light brown sugar, firmly packed
  • tsp. salt
  • 1 tsp. vanilla
  • 2 eggs, separated
  • 1 c. heavy cream, whipped


  • Melt chocolate over hot (not boiling) water; cool about 10 minutes.
  • Blend cream cheese, ½ c. sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend well.
  • Beat egg whites until stiff but not dry. Gradually beat in ¼ c. sugar; beat until stiff and glossy.
  • Fold chocolate mixture into beaten whites. Fold in whipped cream.
  • Pour into chilled crust, reserving ¼ of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.