1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon butter
3 eggs
2 cups milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder mixture
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chocolate syrup
2 cups chopped walnuts
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese, sugar, butter and eggs until smooth. Beat in the milk, one tablespoon at a time, mixing well after each addition. Stir in the flour, baking powder, baking soda and baking soda mixture. Beat in the vanilla and chocolate syrup. Fold in the walnuts and pecans.
Pour batter into pie shell. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool.
This pie was amazing. Very moist and not heavy. I doubled the total cups of flour and cocoa and used 1/2 cup of the milk, still undercooked but tasty nonetheless. I chilled for only half of the pie and it was delicious the first day. I left my bowl of icing notes for future reference. By the way, cayanne, dark chocolate, and strawberry chunks are the only colors I have not eaten. :(
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