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1 c. undiluted evaporated milk
1 c. semi-sweet chocolate
2 egg yolks
1/3 c. sugar
8 oz. cream cheese, softened
9-inch graham cracker crumb
whipped cream

Pour 1/2 cup milk in ice cube tray. Place in freezer
until ice crystals form around edges. Meanwhile, heat remain-
ing 1/2 cup milk. Put hot milk and chocolate chips in blender
container, cover and process until smooth. Add egg yolks one
at a time, blending a few seconds after each addition. Add
sugar. Blend until smooth, then add cream cheese in 1-inch
cubes processing after each one until well blended. Pour in
chilled milk and blend until smooth and creamy. Pour into pie
shell and refrigerate several hours until firm. Serve with
whipped cream.

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