Monday, November 15, 2010

Chocolate Cream Cheese Pie

Love the Pie

When I saw that Tidymom was having a Pie Party, I knew that I had to participate...and I knew the pie I needed to make is the one that's been on my mind for more than 16 years. 

When I was growing up my Dad got his pilot's license and many of his practice flights took him to the Cheyenne Airport. There was a little restaurant a few blocks away called The Owl Inn that had the most amazing Chocolate Cream Cheese Pie.

The last time I had a slice was in 1994.   I really, really miss that pie!

I decided that I'm accomplished enough in the kitchen now to figure out how to make it....or at least come close.  I came extremely close!  One bite and I was 14 years old again!

I am not good at pie crust...it's a skill I need to work on so I just use Pillsbury unbaked pie crust and bake it myself. Easy Peasy!



Chocolate Cream Cheese Pie
inspired by The Owl Inn


  • Pie Crust, purchased or homemade 

  • 2 8oz blocks of Cream Cheese, softened
  • 1 cup powdered sugar
  • 1/2 container Cool Whip, thawed
  • 1 tablespoon Pure Vanilla Extract

  • 1 1/2 cups Chocolate Pudding, purchased or homemade
  • 1 cup mini chocolate chips

  • 2 cups Heavy Cream
  • 1 -2 tablespoons Sugar
  • 1-2 teaspoons Pure Vanilla Extract


Bake the crust in a 9 inch pie pan according to package directions.  Cool.

Layer 1:
Beat the cream cheese and powdered sugar in a stand mixer with the flat beater.  Once it's incorporated, add the cool whip and vanilla extract.  Put cream cheese mixture into cooled pie crust.  Chill for one hour.

Layer 2:
Apply the chocolate pudding to your cream cheese layer and then add a layer of chocolate chips.

Layer 3:
Make Whipped Cream.  Put cold heavy cream  in mixing bowl.  Add 1 to 2 teaspoons of vanilla extract per cup of cream, and 1 to 2 tablespoons of sugar  Adjust to taste. With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream.  Start slowly -- if you set it on high at first, you'll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.

As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk.

Add the whipped cream to the top of your pie.  Chill for another hour before serving. Enjoy!