Ingredients8 h 30 m servings 403 cals
- This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven.
- 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.
- 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.
Per Serving: 403 calories; 28.1 g fat; 36.3 g carbohydrates; 4.2 g protein; 105 mg cholesterol; 168 mg sodium. Full nutrition
ReviewsRead all reviews 3
Step 1 in directions is a little misleading (from another recipe?). I substituted directions on pie crust box for step 1. Everything worked wonderfully according to directions. I threw in a few ...
The chocolate in the pie never set. It tasted great, but it was soup. I guess it needed more cornstarch.