Crust:
2/3 cup graham cracker crumbs
4 Tbs. melted butter
1/3 cup rice checks crumbs
1/2 cup chopped pecans
Filling:
1 cup milk chocolate chips
6 Tbs. sugar
3 oz. cream cheese, softened
1/3 cup milk
1 and 1/3 cup of whip cream
1 tsp of vanilla
Directions:
Mix together graham crackers, rice checks crumbs and
chopped pecans with melted butter. Press into the bottom and sides of a
pie pan to form the crust. To make the filling, in a medium size bowel
combine the cream cheese and 2 Tbs. of sugar with an electric mixer.
In a sauce pan over medium heat or in the microwave, melt the chocolate
chips and 2 Tbs. of milk. Once the chocolate is smooth, add
the remaining milk to the chocolate mixture. Let the chocolate mixture
cool a bit and then slowly add it to the cream cheese mixture while
continuing to beat. Mix thoroughly. In a separate bowel beat together 1
1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar,
beat whipped cream until stiff peaks form, don’t be afraid to overbeat
the cream. Fold the whipped cream into the chocolate/ cream cheese
mixture and spoon filling into the crust. Freeze until firm, about 4
hours. Before serving; whip up a bit more whipped cream using 1 cup of
whip cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over
mousse. Use chocolate shavings to decorate this scrumptious pie!
