Prep Time: 45 Min
Total Time: 7 Hr 45 Min
Makes: 10 servings

INGREDIENTS

Crust

 

1 box refrigerated pie crusts, softened as directed on box

 

Filling

 

1/2 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 cup milk

1 cup semisweet chocolate chips

2 egg yolks, slightly beaten

1 package (3 oz) cream cheese, cubed, softened

1 1/2 cups whipping cream

1 teaspoon vanilla

 

DIRECTIONS

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.

 

2 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.

 

3 In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. Store in refrigerator.