Directions

• In a large bowl, beat cream cheese, butter and sugar until light and
• fluffy. Beat in vanilla. Add eggs, one at a time, beating well after
• each addition. Gradually add flour. Set aside.
• For crust, cream butter and sugar until light and fluffy. Add eggs,
• one at a time, beating well after each addition. Beat in the flour,
• cocoa, vanilla and salt. Lightly grease two 9-in. pie plates.
• Spread a fourth of batter in each. Pour half of filling into each,
• spreading almost to edges. Dollop remaining batter over filling; cut
• through with a knife to swirl.
• Bake at 325° for 25-30 minutes or until toothpick inserted near
• the center comes out clean. Cool on wire racks for 15 minutes.
• For frosting, combine sugar and cocoa in a large saucepan. Add the
• milk, butter, corn syrup and salt. Bring to a boil, stirring
• frequently. Boil vigorously for 3 minutes, stirring occasionally.
• Remove from the heat. Whisk in confectioners' sugar and vanilla.
• Stir in nuts. Cool for 10 minutes; pour over warm pies. Spread over
• tops. Serve warm. Yield: 16 servings.