GERMAN SWEET CHOCOLATE PIE
1/3 cup milk
2 tablespoons sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) Cool Whip topping, thawed
1 graham cracker pie crust
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping and blend until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with additional whipped topping and chocolate curls, if desired. Let stand at room temperature about 1 hour before serving.
My family is very opinionated when it comes to pie, but this is one we all agree on. It really is one of my favorites. It's not too sweet or rich, which unfortunately means I can easily eat more than one piece. I usually make it for the holidays, but it would also be a great summertime pie. I like to use a chocolate crumb crust, and even a baked pastry-style crust works. I love that this pie goes in the freezer to set, so I can make it weeks ahead of time and I have one less thing to prepare for my holiday meal. In fact, I usually make two and keep one in the freezer for another day. Leftover pie should be stored in the refrigerator.
Who Dished It Up First
This is one of those recipes my mom pulled off the Cool Whip container years ago. It's been a holiday tradition in our family ever since.
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