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Cheese Pie, Chocolate Nut Butter (D, KLP, TNT)
Source: Self
Serves: 6 to 8

3/4 cup sugar
8 ounces cream cheese, softened
1/4 cup sour cream
1-1/4 teaspoons fresh lemon juice
2 large eggs
1 /2 cup roasted cashews processed with 4 teaspoons or more KLP oil
5 tablespoons nut butter for Passover
1/2 cup chocolate chips
9" Kosher for Passover pie crust

1/2 cup chocolate chips
1/4 cup sugar
1/4 sour cream

Preheat oven to 350°F.

In a medium bowl, with the mixer on medium, combine sugar, cream cheese, sour cream, lemon juice, eggs, and nut butter. Fold in the chocolate chips and pour the mixture into a pie shell.

Bake at 350°F for 35 minutes.

Remove from the oven and cool 15 minutes. Leave the oven on. In a small saucepan, melt the chocolate chips, sugar, and sour cream. Spread over pie.

Bake at 350°F for 10 minutes.

Cool, cover and refrigerate overnight.

Poster's Notes:
This is recipe I teach all year, but for Passover I make a nut butter from cashews instead of using peanut butter. Can be made ahead.

Prepare this winner a day before serving. As long as I am getting out the mixer, I always double the recipe and have one to freeze.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A