Today I made Milk Chocolate Cheese Pie (aka Milk Chocolate Cheesecake Tart)!
The recipe for the pie filling is from the book, “Intensely Chocolate” by Carole Bloom, published in 2010. I used fat-free cream cheese and fat-free sour cream, and made half the recipe.
1 9″ pie shell, 8oz milk chocolate, 16oz cream cheese, 1/4C sugar, 2 eggs, 1/4C sour cream
Preheat oven to 375F.
Melt chocolate. In separate bowl, beat cream cheese. Add sugar. Add eggs. Add sour cream. Add chocolate. Prick pie shell with fork so that the pie will not explode in the oven. Pour filling into shell. Bake 45 minutes or until filling is slightly puffed over top of shell and set in middle. Cool before cutting.