Ingredients
1/4 cup leftover pie dough
2 tablespoons cream cheese (1 oz)
5 tablespoons powdered sugar
7 semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Roll out your extra pie crust about 1/4 inch thick and cut into 6 squares. Take the scrap dough from that and shape into a 7th square (this one won't look as nice, but will be just as tasty!). Press down in the middle of your squares to make a small circular indention. In a small bowl mix cream cheese and powdered sugar together with a fork until it has the consistancy of icing. Scoop a small amount in the center of each square (about 1/2-1 tsp). Bake for 20 minutes at 350 degrees (you can put it right in with your pie). Let cool for a few minutes, then pop a chocolate chip in the center of the gooey cream cheese. Sprinkle powdered sugar on top for the final touch.