Here is another pie recipe from the Tecumseh Heritage Day Pie Contest. This pie, Three Blind Mice Chocolate Cheese Pie made by Cindy Cooper, won first place in the single crust category. The original recipe, by Diane Selich, is from the pie council website. Here is the link to that page. http://www.piecouncil.org/

As for the pie, it was really good. It was very dense and rich. If you are a chocoholic, this is the pie for you.  Here is the recipe.

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

1/2 cup flour (this was added by Cindy to the original recipe)

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.

While this recipe seems complicated, it really is worth trying. This recipe will also be available at the pie display by the cooking neighborhood in the west wing of the library. Let me know what you think of this recipe by leaving a comment.  If you are interested in pie recipes as well as any other kind of recipe be sure and check out the cooking neighborhood.  Happy Cooking.