the accidental chocolate cheesecake icebox pie

I was going to make chocolate chiffon pie....really I was...

I gathered all my ingredients

and you are gonna have to bear with me on this till I get photoshop on my laptop...these photos are kinda off...

pour your milk in a saucepan and sprinkle 1 package of gelatin....let sit for 3 minutes to soften...

while that is sitting....separate your eggs....if you were going to make the chiffon pie...then you'd use the whites later....I didn't end up doing that...so my cats got a nice treat...LOL

also...I know my thumb looks gross...sorry...I burned it quite badly a few weeks ago....and it's still healing...it was clean...I swear...

after your gelatin has softened...add your sugar....

and your salt....

and then your egg yolks....(just pretend it's a normal thumb...ok...it's all that stupid boiling hot strawberry's fault...I tell ya)

stir that up really well, and cook over moderate heat stirring until it starts to thicken...do not boil (and here ladies and gents is where I had an oopsie...mine started boiling when I got distracted by the puppy)....

remove from heat and stir in your cocoa powder...

let cool until it mounds when dropped from a spoon....and here is where you would continue making your chiffon pie by whipping your egg whites into stiff peaks, folding into the chocolate mixture and then pouring into your pie crust, and chilling 2 hours or until set....buttttttt.....my chocolate mixture never set up right....so, what to do....what to do?...

why hello there cream cheese....have you come to my rescue??

I also added a little bit more sugar (about 1/3 cup) to the cream cheese

mix that up together....then add your chocolate mixture

mix it all together and then pour into your graham cracker crust...

cover and put in the freezer for a couple of hours (or longer)....take out about 15-20 minutes before you serve it...

This was very chocolatey and not very sweet...definitely cheese cake-y.....if you are going to make it like this you could probably top it with some whipped topping or something...

Both the boys loved it...which is good...cause that is who I was making the pie for in the first place....

Chocolate Chiffon Pie

Ingredients

1 1/2 cups milk
1/2 cup sugar
1/8 teaspoon salt
1 packet of gelatin
4 eggs separated
6 tablespoons of cocoa
1 graham cracker pie crust

Pour milk into saucepan, sprinkle with gelatin and let sit for 3 minutes to soften. Separate eggs, set aside whites. Add sugar, salt, and yolks to the saucepan, stir very well.  Cook over moderate heat while stirring to thicken, do not let mixture come to a boil. Remove from heat and add cocoa, stirring to combine. Let cool until mixture mounds when dropped from a spoon.  In a bowl beat egg whites until stiff peaks form. Fold into chocolate mixture and pour into graham cracker crust, refrigerate 2 hours or until firm

You can make a coffee chiffon pie by substituting 3 tablespoons instant coffee for the cocoa...mmm...coffee pie....

but if you are like me and had an oopsie....you can make....

Nikki's accidental chocolate cheesecake icebox pie

Ingredients

1 1/2 cups milk
1/2 cup sugar
1/8 teaspoon salt
1 packet of gelatin
4 eggs separated
6 tablespoons of cocoa
1 Graham cracker pie crust

Plus
1 8 oz pkg. cream cheese
1/3 cup sugar

Pour milk into saucepan, sprinkle with gelatin and let sit for 3 minutes to soften. Separate eggs, set aside whites. Add sugar, salt, and yolks to the saucepan, stir very well.  Cook over moderate heat while stirring to thicken, do not let mixture come to a boil. (and here is where my mistake comes in...let it just start to boil...lol) Remove from heat and add cocoa, stirring to combine.
After realizing your mixture is not going to mound when dropped from a spoon, no matter how long you let it cool...(shame on the dog distracting you and you letting the mixture boil).... quickly scramble to see if you might have a way to salvage this...find cream cheese....have a small light bulb moment...
    Save egg whites for something else (omelet maybe)...or feed them to the cats...they now love you forever...put cream cheese and sugar in a bowl (you might want to let your cream cheese soften for a while)....turn on your hand mixer (cause, baby....if you don't have a knife set...then you definitely don't have a stand mixer)....mix the cream cheese and sugar until well combined. Pour in your chocolate mixture and mix it with the cream cheese sugar mixture....Pour into your graham cracker crust. Cover and put in your freezer for 2 hours our until you are going to serve...Let sit on counter for 15-20 minutes before serving...it makes cutting easier...

Be pleasantly surprised when your children love it (it's not very sweet, but ohh so chocolatey)....

and honestly...how could I not be distracted by this cute fluffer nutter's face