Recipe from February 2022 : Serves 8-10 people
3/4 c. butter, softened
1 1/2 c. white sugar
4 tbsp. cream cheese, room temperature
1 tbsp. red food coloring
1 tsp. vanilla bean paste or extract
5 tbsp. unsweetened cocoa powder
4 eggs*, room temperature
1 crumb pie crust (9” or 10”)
Beat butter and sugar on high speed until no graininess remains, about 10 minutes. Add the cream cheese and beat until smooth.
Add the vanilla and the red food coloring; beat well.
Beat in the cocoa powder.
Add eggs, one at a time, beating several minutes after each.
Spoon into crust and smooth top.
Cover with a piece of waxed paper sprayed with cooking spray.
Use plastic wrap to cover the pie and the waxed paper.
Chill for 3 hours or more.
Serve with whipped cream, chocolate shavings, or other garnish.
*Exercise caution when consuming eggs due to a slight risk of salmonella or other food-borne illness. To reduce this risk, experts recommend you use only fresh, properly refrigerated, clean grade A or AA eggs (preferably pasture raised) with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use eggs that have been treated to destroy salmonella by pasteurization or another approved method.