This isn’t your mama’s chocolate pie, but it just might be better. More rich creamy chocolaty filling topped with a cream cheese whipped cream for the perfect chocolate treat!
Roll out your pie dough and place it in a deep dish pie plate. Crimp edges and refrigerate for at least 30 minutes.
Preheat oven to 400° F. Remove chilled pie crust from refrigerator and prick the bottom of the crust. Cover with parchment paper and fill with pie weights or dry beans. Bake for about 12 minutes or until golden. Remove from oven and set aside to cool.
In a large saucepan, whisk together sugar, cocoa, flour, coffee and salt.
Slowly add the evaporated milk, whisking well as you go to ensure no lumps.
Whisk in the condensed milk.
Heat over medium heat, stirring frequently. Bring to a low boil and continue to stir frequently for 3 minutes. You should feel the mixture thicken. Remove from heat and stir in vanilla extract.
Spread in prepared pie crust and cover with plastic wrap. Refrigerate for at least 2 hours.
Before serving, whip the cream cheese with your mixer until it is smooth and creamy.
Add sugar and vanilla and mix well, being sure the scrape down the sides of the bowl.
Slowly drizzle in super cold cream while beating cream cheese. Turn mixer to high and whip until stiff. Spread or pipe onto chilled pie filling.