• About Us
  • Contact Us
  • Newsletter
  • Pie Connection
  • Who We Are
• Recipes
• Events
  • 26th Annual APC National Pie Championships
  • Sponsors
  • Volunteer Opportunities
  • National Pie Day
• Membership
  • Amateur Membership
  • Professional Membership
  • Commercial Membership
• Media
  • Press Inquiries
  • Press Release
  • Photo Gallery
  • Press Kit

Three Blind Mice Chocolate Cheese Pie

Crisco Pie Crust
1 1/3 cup of flour
1/2 tsp salt
1/2 cup Crisco
3-4 TBS cold water
Combine flour and salt in a small mixing bowl. Cut in Crisco forming a course mixture. Add water a little at a time. Work the dough into a ball. Roll on floured board 1 and a half inches larger than your pie plate. Pinch and trim the edges. Bake at 350 degrees for 20-25 minutes. Place foil in pie shell for 25 minutes, remove and bake another 5-8 minutes so the crust will be golden brown. Cool before using.
Brownie Layer
1/4 cup butter
1/2 cup sugar
1/2 tsp vanilla
1 egg
1/4 cup cocoa
1/8 tsp baking powder
1/8 tsp salt
In a small mixing bowl, blend the butter, sugar, and vanilla. Add egg and beat together. Combine the dry ingredients and add to the butter mixture. Spread in a greased pie plate. Bake at 350 degrees for 8-10 minutes. Cool and set aside.
Cheesecake Layer
4 ounces softened cream cheese
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup flour
1 tsp clear vanilla
1/3 cup whole milk
Blend cheese and sugar together. Add milk and mix in the eggs. Add sour cream, vanilla and flour. Mix until smooth. Pour into a greased pie plate and bake at 350 degrees for 20-25 minutes. Cool- Remove from plate and place in the freezer to set before using.
Ganache
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream
Melt in a double boiler. When chips are melted pour into and bowl and cool before using
In the baked pie shell, spread 4 tbs of ganache. Add the brownie layer. Spread 4 tbs of ganache over the brownie layer and add the cheesecake layer. Set aside.
Chocolate Filling
2 cups of whole milk
3/4 cup sugar
1/4 cup cornstarch
2 egg yolks
1/4 cup sifted cocoa
1/2 tsp vanilla
1 tsp butter
On low heat place 1 cup of the milk with the sugar, vanilla and the butter. In a mixing bowl add the other cup of milk with the egg, cornstarch and cocoa. Whip until smooth. Add slowly to the heated mixture stirring to prevent lumps. Pour over the cheesecake layer. Cool and top with 4 cups on whipped topping and chocolate curls.