Friday, May 21, 2010

CHOCOLATE CHIP MACAROON CHEESECAKE PIE! Share Tags: dessert This is my Dessert Entry for the "Real Women of Philadelphia" Recipe Contest! I came up with the original recipe and went on a local Television show, "Better CT" as the "At Home Chef". The pie then was called "Easy Chocolate Chip Macaroon Pie"! I tweaked it for this contest and added a Cheesecake bottom would make it even better! We have to use Philadelphia Cream Cheese in each recipe. Well the Cheesecake bottom is great added to my pie!! Normally I want to serve it with ice cream, but with the cream cheese it adds the right creaminess to the pie! NO ICE CREAM NEEDED! A little Kraft Cool Whip is all! The pie is a blend of coconut, chocolate, nuts and cream heese!! Yummy! Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 8 1 Deep Dish Ready to Bake Pie Crust
8 ounce(s) of Philadelphia Cream Cheese (softened)
3/4 cup(s) of Sugar
2 tbsp. of Vanilla flavoring
3 Eggs (beaten)
4 tbsp. of Stick Butter (melted)
8 ounce(s) of Cream Of Coconut
1 cup(s) of Sweetened Flaked Coconut
1 cup(s) of Semi Sweet Chocolate Chips
1/3 cup(s) of Chopped pecans
Pre-heat oven to 350 degrees.
Place Ready To Bake Pie Crust in a deep dish pie plate (prick bottom and press edges with a fork).
Mix Philadelphia Cream Cheese with sugar and 1 tablespoon vanilla flavoring together in small bowl and mix till smooth.
Spread cheese mixture over bottom of pie crust evenly.
Beat eggs in another bowl, add butter,1 tablespoon vanilla flavoring, cream of coconut and mix well.
Add to this mixture, coconut, semisweet chocolate chips, and pecans, mix well. Pour over top of cheese mixture in pie plate.
Bake on 350 degrees about 40 min (until knife comes out clean and top is beautifully browned).
Serve warm or cold, with Kraft Cool Whip on top