CHEESECAKE AND CHOCOLATE TRUFFLE PIES

CHEESECAKE

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You will need:

1 Extra Large graham cracker crust pie shell

12 oz cream cheese

3/4 c. sugar

2 large eggs

1/2 tsp. vanilla

pinch salt

Sour cream layer:

1 c. sour cream

1/4 c. sugar

1 tsp. vanilla

Directions:

Soften cream cheese in large bowl. Beat until fluffy. Blend in sugar, salt, and vanilla. Add eggs one at a time, beat until fluffy. Pour into pie shell, make room for second layer about 1/2 inch. Bake at 350 for 20 minutes on the middle rack of oven. Oven temps may vary so keep an eye on it. Remove from oven and let cool for 15 minutes. Turn oven temp to 450. In a medium bowl stir together sour cream, sugar, and vanilla. Pour/spread over top of pie. Place in oven for 5 minutes-No longer! Place on cooling rack. Then chill in fridge. May take a few hours to settle properly.

My thoughts and opinions: This recipe is kick butt! It beats out most cheesecake recipes with the sour cream layer. It's heavenly!

CHOCOLATE TRUFFLE PIE

From Taste of Home magazine.

You will need:

2 c. (12 oz) semisweet chocolate chips

1-1/2 c. whipping cream divided

1/4 c. confectioners sugar

1 T. vanilla

1 chocolate cookie pie crust (9 inches)

Whipped cream and chocolate covered peppermint candies, optional

Directions:

In a microwave-safe dish combine the chocolate chips and 1/2 c. of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla, set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on High, 1/3 at a time, mix well. Spoon into crust, refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

My thoughts and opinions: This chocolate truffle pie is to die for! It is extremely rich that's why I prefer to add double the whipping cream to the second part where making peaks with the mixer is involved. This is sure to be a party favorite!