Eagle Brand Chocolate Cheesecake Pie

Ingredients

Crust

• 1 1/2 cups vanilla wafer crumbs (about 36 wafers)
• 1/3 cup confectioners’ sugar
• 1/3 cup Hershey’s cocoa
• 1/3 cup margarine or butter, melted

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1 cup (6 ounces) Hershey’s semi-sweet chocolate chips, melted
• 2 eggs
• 1 1/2 teaspoons vanilla extract

Steps

1. Heat the oven to 350°.
2. Mix the wafer crumbs, confectioners’ sugar, cocoa and melted margarine, and press firmly on the bottom and up the side to the rim of a 9-inch pie plate.
3. In a mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk, then the melted chocolate chips.
4. Add the eggs and vanilla and mix well. Pour into the crust.
5. Bake 30 to 35 minutes, until the center is set. Cool, then chill thoroughly.
6. Garnish as you like and refrigerate leftovers.

Notes

Makes one 9-inch pie.

Printed Eagle Brand Sweetened Condensed Milk recipe clipping (Borden), made with Hershey’s cocoa and chocolate chips; directions written in our own words.

The photo is the one printed on the clipping.

Rosie Lee’s original recipe card

Tap the card to see it full size.