Taos Chocolate Pie

From the cookbook ‘KMAK: The Music Of America Presents the American Cook Book’ No year given, but location says Fresno, CA. (I made a few minor changes.)

Crust: 

  • 1 1/2 c graham cracjer crumbs
  • 1/4 c. brown sugar
  • 1/3 c. butter, melted
  • 2 T. cocoa powder (or 1 oz unsweetened chocolate melted)
  • 1/8 tsp. nutmeg

Directions:

Mix graham cracker crumbs, sugar and nutmeg in a bowl. Melt butter with chocolate or cocoa powder. Mix until combined. Press into pie pan until firmly set. Chill.

Filling:

  •  6 oz chocolate chips
  • 1 8 oz. package of cream cheese, softened
  • 3/4 c. brown sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla (I may have doubled this)
  • 2 eggs, separated
  • 1 c. heavy whipping cream

Directions:

Melt chocolate at low heat with 2 T. of the cream, stir until smooth. Cool for 10 minutes.

In a bowl mix cream cheese, sugar, salt and vanilla, beat until smooth.

Beat in eggs yolks and melted chocolate, beat until combined.

In another bowl beat egg whites until stiff peaks form.

In another bowl whip cream until firm.

Fold egg whites into chocolate mixture, fold in whipped cream.

Pour into chilled pie crust. Chill overnight.

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