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Chocolate Cranberry Cream Cheese Pie
Crust:
1 1/4 C. graham-cracker crumbs
1/3 C. butter, melted
1/4 C. sugar
Filling:
1/2 C. whipping cream
1 C. semisweet chocolate chips
1 C. white chips
8 oz. package cream cheese, softened
2 T. orange juice
2 t. freshly grated lemon peel
Cranberry Topping (see recipe)
Heat oven to 375�F. Mix together graham-cracker crumbs, butter and sugar in
medium bowl until combined. Press the mixture firmly onto the bottom and sides
of a 9 inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool on a
wire rack.
Heat cream in a small saucepan over medium heat just to a boil. Remove from
heat; add the chocolate chips. Whisk until the chocolate is melted and the
mixture is smooth. Spread onto bottom of the crust. Cover; refrigerate 1 1/2
hours or until chocolate is slightly firm.
Place white chips in a small microwave-safe bowl. Microwave at high 1 minute;
stir. If necessary, microwave at high an additional 15 seconds at a time,
stirring after each heating, just until chips are melted and mixture is smooth.
Beat cream cheese in a large bowl until smooth. Add melted white chips, orange
juice and lemon peel, beating until smooth. Spread the mixture evenly over the
chocolate layer. Refrigerate 2 hours or until firm.
Meanwhile, prepare Cranberry Topping.
To serve, spoon topping over each serving of pie.
Cranberry Topping:
12 oz. bag fresh or frozen cranberries
1 C. sugar
1/2 C. water
Stir together cranberries, sugar and water in a medium saucepan. Bring to a boil
over medium heat, stirring occasionally. Continue to cook, uncovered, stirring
often, about 3 to 5 minutes or until the berries have popped. Remove from the
heat and cool. Cover; refrigerate until ready to use.
Serves 8.
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Happy Thanksgiving!