GERMAN CHOCOLATE CREAM PIE
"This lovely light-textured pie is simple to whip up ahead of time yet looks and tastes like you fussed," assures Genise Krause of Sturgeon Bay, Wisconsin. A convenient prepared pie crust holds the smooth chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth. In a bowl, beat cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months., Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate dessert decorations if desired.
Nutrition Facts : Calories 305 calories, Fat 18g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.
EASY GERMAN CHOCOLATE CREAM CHEESE PIE
One Thanksgiving, about 20 years ago, I was wanting some different dessert, that did'nt take a lot of time or effort. Found this recipe under the label of a frozen cool whip. It was quick and easy and my entire family loves any kind of chocolate. Took a chance and have never regreted the decision to try something different. It...
Provided by Pat Campbell
Categories Chocolate
Time 30m
Number Of Ingredients 6
Steps:
- 1. Beat sugar into cream cheese.
- 2. Heat Chocolate and 2 TBS milk over low heat, stirring till melted.
- 3. Add rest of milk and chocolate mixture to cream cheese in bowl,beat with mixer, on low,till smooth.
- 4. Fold cool whip into chocolate mixture and blend well, by hand.
- 5. Spoon mixture into crust. Refrigerate at least 4 hrs. Best overnight. Garnish with chocolate curls and dollops of whipped topping if desired.
- 6. Best part is that pie can be made 2-3 days before planned use. Be sure to cover pie so that it does not pick up any icebox odors. Very rich. Enjoy!!!
10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE
Steps:
- 1. Thaw whipped topping.
- 2. Heat 1 package (4 ounces) Baker\'s German Sweet Chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted.
- 3. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
- 4. Fold chocolate mixture into whipped topping, blending until smooth.
- 5. Spoon into baked 8\" graham cracker crust.
- 6. Freeze until firm, about 4 hours.
- 7. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
GERMAN SWEET CHOCOLATE CREAM PIE
Frosty ... chocolatey ... yummy! (Please note there is no "cook" time -- prep time is the chill/freeze time)
Provided by Mary Scheffert
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat chocolate and 2 tbsp of the milk in a saucepan over low heat, stirring until chocolate is melted.
- Beat sugar into cream cheese; add remaining milk and melted chocolate mixture, and beat until smooth.
- Fold in Cool Whip, blending until smooth.
- Spoon mixture into crust.
- Freeze until firm, about 4 hours.
- Garnish with chocolate curls if desired.
- NOTE: If pie is frozen overnight, let stand at room temperature for about an hour before serving.
GERMAN CHOCOLATE CREAM PIE
This recipe was a winner in the Pillsbury Bake-Off 2007 contest. I can taste why it was a winner! The pie must be refrigerated 1 hour, 30 minutes before serving.
Provided by CookingONTheSide
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
- Stir in melted butter with fork until well mixed.
- Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
- Place in freezer just until firm, about 10 minutes.
- Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
- On low speed, beat in melted chocolate chips.
- In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
- On medium speed, beat remaining topping from container into chocolate mixture until well blended.
- Spread 1/3 cup of the frosting evenly in bottom of crust.
- Spoon chocolate filling into crust; carefully spread.
- Place pie in freezer while making next layer.
- In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
- Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
- Beat remaining topping from container into coconut-pecan mixture until well blended.
- Carefully spoon over chocolate filling; spread evenly.
- Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
- Refrigerate 1 hour, 30 minutes before serving.
GERMAN SWEET CHOCOLATE CREAM PIE
Categories Chocolate Dessert Freeze/Chill Quick & Easy
Number Of Ingredients 6
Steps:
- Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, adding remaining milk and chocolate mixture; beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls if desired. Store any leftover pie in freezer.
10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE
OMG GOOD!!!!!!!! This is one of our fave recipes.. I enjoy baking and cooking and when a friend of mine came up with this,I had to try it.. So good,so simple...
Provided by vicky hunt
Categories Chocolate
Time 4h15m
Number Of Ingredients 6
Steps:
- 1. Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring 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, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.
Nutrition Facts : Calories 808 calories, Fat 53g fat (30g saturated fat), Cholesterol 168mg cholesterol, Sodium 280mg sodium, Carbohydrate 78g carbohydrate (58g sugars, Fiber 3g fiber), Protein 9g protein.
CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE
I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. -Marie Rizzio, Interlochen, Michigan
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Line a 9-in. pie plate with crust; trim and flute edges., Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.
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