Frozen German Sweet Chocolate Pie
Sweet chocolate, cream cheese and whipped topping form the filling for this dessert that is frozen in a graham cracker pie crust.
Ingredients
- 1 pkg. (4 oz.) sweet baking chocolate
- 1/3 cup milk, divided
- 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
- 2 Tbsp. sugar
- 2 cups thawed frozen whipped topping
- 1 HONEY MAID Graham Pie Crust(6 oz.)
Preparation
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Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
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Add whipped topping; stir gently until well blended. Spoon into crust.
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Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.
Recipe Tips
Coconut-Pecan CrustMix 1-1/2 cups toasted sweetened coconut, 1/2 cup finely chopped pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.
Nut CrustMix 1-3/4 cups finely chopped walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Coconut CrustMix 1 pkg. (7 oz.) sweetened coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.
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