1 (9 inch) prepared chocolate cookie mix
1 3/4 cups boiling water
3 tablespoons unsweetened cocoa powder
1 teaspoon cornstarch
3 tablespoons butter
3 tablespoons light rum
1 cup milk
1 (8 ounce) can evaporated milk
5 tablespoons lemon juice
2 teaspoons vanilla extract
1 recipe pastry for a 9 inch double crust pie
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix boiling water, cocoa powder, cornstarch, butter, lemon juice and vanilla until smooth. Mix thoroughly. Spread mixture into the bottom of a 9 inch double crust pie crust.
In a medium bowl, cream together the cream cheese and sugar until light and fluffy, stirring constantly until the mixture is moist. Beat in the eggs one at a time, then gradually mix in the heavy cream. Beat in the milk and lemon juice, then fold in the whipped cream. Spread mixture over the cream crust. Fill and bake in the preheated oven for 30 minutes. Allow pie to cool completely before cutting into squares. Fill crust with pie filling.
To make the filling of the pie: In a large bowl, beat the cream cheese and 1/2 cup sugar until light and fluffy. Beat in the evaporated milk, 1/2 cup at a time, mixing well after each addition. Mix the lemon juice and vanilla, then fold into the cream cheese mixture. Roll out pastry and place on filling. Cover pie with top of crust and chill overnight before serving.
I really like this cake. It was so easy and it ended up tasting good. However, I would have given it 5 stars more if I knew how to make it. I did not have any unsweetened coconut milk, so I used 2 tablespoons of raw sugar and 1/2 cup of I sweeter cinnamon. Heated 2 tbsp of sugar in the gold skillet then pushed it into the middle of the cake. This broke it apart and made it lighter. I would consider adding another egg to give it a darker hue, but for now it is really lovely and will be put to one side for now. My husband LOVED this cake and would have given it 5 stars, but he could not resist...