Chocolate Purgatory Pie

Chocolate Purgatory Pie
Yield: 2 pies Prep 20 mins Bake 350°F 35 mins

Ingredients

  • 2 unbaked 9-inch pie shells
  • 2 ounces unsweetened chocolate, melted
  • 1 cup roasted pecan halves
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup brandy
  • Whipped cream, chocolate curls

Make It

1. Heat oven to 350 degrees F. Spread half of the melted chocolate on bottom of each crust. Top each evenly with pecans.

2. In a large mixing bowl, beat the cream cheese, butter and eggs until smooth.

3. In a separate bowl, whisk sugar, cocoa powder, flour and salt. On low speed, beat into egg mixture. Slowly beat in milk. Add brandy; beat on medium-high 5 minutes.

4. Carefully divide mixture in half (2-1/2 cups each). Pour into each pie shell. Bake at 350 degrees F for 35 minutes or until center is set. Remove from oven; cool completely on a wire rack. Garnish with whipped cream and chocolate curls.