1 teaspoon vanilla extract
1 package vanilla candy-coated chocolate pieces
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and sugar until smooth. Stir in vanilla and chocolate pieces until well blended. Cream filling into crust, forming an 8 inch "line". Press remaining chocolate pieces into center of crust.
Spread chocolate filling between two-inch strips of waxed paper, then pinch edges of strips to seal. Cut steam vents in top of pie. Place filling between waxed paper, pressing gently.
Bake in preheated oven for 20 to 30 minutes, or until set. Cool slightly and frost perfectly. Cut into squares. Serve warm or chilled.
In a small saucepan, bring cream cheese, sugar and vanilla. Stir in whipping cream in small amounts, stirring constantly, to keep from clumping over cream cheese.
Cool custard slightly, then with whisk immediately. Press chocolate mixture onto parchment or silicone Watch Now
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