Chocolate Chip Cream Cheese Pie


I feel like I’ve been baking a lot of cookies recently. That’s not a bad thing because cookies are so easy to share with others and give as quick presents (I think I’m slowly learning the art of being an adult), but there are so many kinds of magnolia-cookbookcookies you can make before you start to crave something smooth and creamy on your tongue.

This pie is that answer! A simple, no-bake cream cheese pie that tastes EXACTLY like cheesecake minus all the eggs and heavy cream. Plus, it takes about 15 minutes to mix all the ingredients together and can be made in advance. Quick and simple.

I adapted this recipe from the More from Magnolia cookbook. There are too many recipes with nuts in them for my taste, but they’re old-fashioned and simple, which I love.

Chocolate Chip Cream Cheese Pie

crust2 8-ounce packages softened cream cheese

1 C confectioner’s sugar

1/4 C sour cream

1 tsp vanilla extract

1 1/2 C mini chocolate chips

1 premade crust, 9-inch

1. Beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla and continue to beat at low speed until well combined. Fold in the chocolate chips. I used a lot because Alex kept asking for more.

2. Pour into the premade crust and smooth the top. It will fill the crust completely.

3. Refrigerate the pie for at least 8 hours. I found that the pie tasted most like cheesecake after a full 24 hours of resting, but was still tasty even after only sitting overnight.



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