I’ve come up with a simple version that is similar to the pie I enjoyed in college.
The pie shell is drizzled with prepared caramel sauce and sprinkled with chopped walnuts.
The main layer is a combination of cream cheese, beaten with confectioner’s sugar until creamy, and melted chocolate morsels (melted with a bit of cream to keep it from seizing). The chocolate can be melted with the cream in a small saucepan on top of the stove, or just combine the two in a glass measuring cup and microwave for one minute, then stir and microwave for 30 seconds to a minute more until melted.
The pie can be frozen immediately, or you can top it with more caramel sauce and walnuts before freezing. I like to save the caramel and walnuts for serving.
If you’re a walnut or chocolate lover, you can fold nuts or mini chocolate chips (about a cup) into the filling.
1 prepared chocolate pie crust
½ cup chopped walnuts or pecans, divided
¼ cup caramel topping, plus more for drizzling over the pie
2 8-ounce blocks cream cheese, softened
¾ cup confectioner’s sugar
½ cup semisweet chocolate chips
2 tablespoons cream
Sprinkle ¼ cup of the chopped walnuts or pecans over the bottom of the pie crust. Drizzle with ¼ cup of the caramel topping. Set aside.
Beat the cream cheese and sugar in a bowl with an electric mixer until smooth. Set aside.
Combine the chocolate chips and the cream in a small pan and cook over low heat, stirring constantly, until chocolate is completely melted. Beat into the cream cheese. Spread in the pie crust. Drizzle with caramel sauce and sprinkle with the remaining chocolate chips and chopped pecans.