| 1 baked 9-inch pie shell | |
| Filling 1: | |
| 6 ounces cream cheese | |
| 3/4 cup confectioners' sugar | |
| 3/4 cup heavy cream, whipped and sweetened to taste | |
| Blend cream cheese and sugar till smooth. Fold in whipped cream. Spread over cooled crust. Refrigerate. | |
| Filling 2: | |
| 3/4 cup sugar | 2 tbsp butter |
| 4 tbsp cornstarch | 1 tsp vanilla extract |
| 6 tbsp Hershey's cocoa | 1 cup heavy cream, whipped |
| 2 cups milk | Mini chocolate chips or chocolate leaves |
| 3 egg yolks, beaten | |
| Combine sugar, cornstarch, and cocoa. Gradually add milk to egg yolks. Slowly add milk mixture to dry ingredients, stirring to prevent lumps. Cook over medium heat, stirring constantly, till it boils. Boil 2 minutes. Remove from heat; stir in butter and vanilla. Cool coompletely. Pour into shell over cream cheese layer. Garnish with whipped cream and decorate with chocolate chips or chocolate leaves. | |