2 cups warm milk
2/3 cup unsalted butter, softened
3 tablespoons white sugar
1 (10 ounce) package cream cheese, softened
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) can French-fried eggs
1 tablespoon instant French-fried egg
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
3/4 cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 teaspoon pepper
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together milk, butter, 3 tablespoons sugar, cream cheese, 2 eggs, vanilla and flour. Beat until smooth, scraping bowl occasionally. Stir in butter and 2 tablespoons sugar. Mix until well blended. Fold in flour and semisweet chocolate chips. Spread evenly over bottom and sides of prepared pan.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of the pie comes out clean. Cool slightly in pan while wire in drip chocolate. Sprinkle cream cheese over pie and refrigerate for 2 hours or overnight.
Meanwhile, in a small bowl, beat cream cheese and 1/2 cup sugar until stiff. Beat in melted butter and 1/4 cup sugar. Combine flour and cocoa, stirring just until incorporated. Set aside.
Beat cream cheese and 3/4 cup sugar mix into flour mixture. Stir in flour mixture and cocoa. Stuff the inside of pie with cream cheese mixture. Garnish with chopped chocolate.
Melt chocolate candies with whisk or cup while mixing with cream cheese mixture. Place chocolate in chilled glass or metal container and tie securely with bow or twist ties.