Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pckg (8 oz each) cream cheese, softened
- 3/4 cup Sugar
- 2 Eggs
- 1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
- 1 1/2 tsp Vanilla extract
- 1 Extra serving-size packaged graham cracker crumb crust (9 oz)
- 2 cups Frozen non-dairy whipped topping, thawed
- =
Directions
Heat oven to 350°F.
In large bowl, beat cream cheese and sugar on medium speed of electric mixer until well blended.
Add eggs; beat well.
Add cocoa and vanilla, blending until smooth.
Pour into crust.
Bake 30 to 35 minutes or until almost set in center.
Remove from oven to wire rack.
Cool completely.
Cover; refrigerate.
Spread whipped topping over top; garnish as desired.
Cover; refrigerate leftover pie.