November 29th, 2009

German Sweet Chocolate Pie

My family is very opinionated when it comes to pie, but this German Sweet Chocolate Pie is one we all agree on.  It really is one of my all-time favorites!

German Sweet Chocolate Pie

This pie isn’t overly 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, but even a baked pastry-style crust will work.

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.

German Sweet Chocolate Pie

Preparation 15 min 2017-06-23T00:15:00+00:00 Total Time 0:15 2017-06-23T00:15:00+00:00

Ingredients

  • 4 ounces Baker's German Sweet Chocolate
  • 1/3 cup milk, divided
  • 2 tablespoons sugar
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) tub Cool Whip, thawed
  • 1 9-inch graham cracker or chocolate crumb pie crust

Instructions

  1. Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted.
  2. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
  3. Fold in whipped topping and blend until smooth. Spoon into crust.
  4. Freeze until firm, about 4 hours. Let stand at room temperature about 1 hour before serving.
  5. Garnish with additional whipped topping and chocolate curls, if desired.

Recipe Notes

Total time includes freezing.

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If you love this recipe, you might also like:

Decadent Brownie Pie

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Dark Chocolate Cream Pie

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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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Comments

  1. What a beautiful pie! It makes me want some 😀 Check out my post about raw chocolate, I think you’d be interested!
    petitcuisinier-solange.blogspot.com/2010/02/raw-chocolate-revolution.html

  2. Looks really fabulous – just the kind of thing my family would enjoy. I’m not from the US though so I am not sure what this is: 1 (8 ounce) Cool Whip topping, thawed… is there an alternative I could use that might be available to me?

    Nicola

    • Whipped cream would be the equal substitute sweetened. Cool Whip is the name of the product, looks like whipped cream, but already made.

  3. Thanks for visiting my blog and letting me know about the cool whip! I searched online after reading the recipe here and read that an 8 ounce package of cool whip is equal to 3 cups… would you agree with that? I really want to make this for the kids! (OK, myself too! 😉 )

  4. My goodness that looks fantastic! And so easy! I’m not a baker but I feel as though I can do this. Thank you!

  5. I’m making thus for Sunday dinner but have a question. Is this pie served frozen or refrigerated? I know it says to freeze to set it but to refrigerate leftovers so I’m not sure. Shoot me an email when you get a moment. Thanks hon!

    ~Monica h

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  7. Ooh, this looks so light and fluffy- I think it’ll be a perfect holiday pie!

  8. it looks yummy!

  9. Thanks Dina! It’s one of our favorites!

 

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