Best German Sweet Chocolate Pie Recipes

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. Microwave chocolate and 2 Tbs. of the milk in large microwave safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
• 2. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust.
• 3. Freeze 4 hours or until firm. Garnish with chocolate curls, if desired. Let stand at room temperature for 15 minutes or until pie can be cut easily. Store remainder in freezer

GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp of the milk in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.
• Refrigerate about 10 minutes to cool. Gently stir in whipped topping until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Garnish as desired. Let pie stand at room temperature or in refrigerator about 15 minutes before serving for easier cutting.

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 PIE

Steps:

• Melt butter and chocolate over low heat, stirring until blended; remove from heat and gradually blend in milk.
• Mix sugar, cornstarch, & salt in lg bowl.
• Add eggs & vanilla; beat well.
• Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine pecans & coconut, sprinkle over filling.
• Bake at 375 for 45 to 50 minutes or until puffed and browned.
• Filling will be soft but will set while cooling.
• Cool AT LEAST four hours before cutting.
• NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.

GERMAN SWEET CHOCOLATE CREAM PIE

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.

10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE

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.

GERMAN SWEET CHOCOLATE CREAM PIE

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.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. MICROWAVE chocolate and 2 tablespoons of the milk in large bowl on HIGH for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
• 2. BEAT in cream cheese, sugar and the remaining milk until well blended. Refrigerate to cool, about 10 minutes.
• 3. STIR in whipped topping gently until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate shavings or curls, if desired.

GERMAN'S SWEET CHOCOLATE PIE

Steps:

• 1. Preheat the oven to 375F. Roll out the pastry and line a 9-inch pie pan; set aside. 2. In a small saucepan over low heat, melt the chocolate and butter, stirring until combined. Remove from the heat and stir in the milk; set aside. In a large mixing bowl, combine the sugar, cornstarch, and salt. Beat in the eggs one at a time. Add the vanilla and mix thoroughly, then gradually blend in the chocolate mixture. Pour into the unbaked pie shell. In a small bowl, combine the coconut and pecans, then sprinkle them evenly over the filling. Bake for 45 minutes, until the edges of the crust are golden brown and the filling is partly set. Remove from the oven and cool at least 4 hours before cutting. The filling will firm up as it cools.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. Melt chocolate over low heat, stir till melted.Remove from heat, gradually blend in the one can of milk and butter, set aside.
• 2. Mix sugar, cornstarch,and salt together. To this mixture beat in eggs and add vanilla. Blend this into the chocolate mixture.
• 3. Pour mixture into pie shell. Mix coconut and pecans together. Sprinkle over filling and bake at 375 degrees for 45 minutes. Let stand 4 hours before serving.

DOUBLE GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave 5 oz. chocolate and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
• Add cream cheese, sugar and remaining milk; beat with whisk until blended. Gently stir in COOL WHIP; spoon into crust. Freeze 4 hours or until firm.
• Remove pie from freezer about 30 min. before serving. Let stand at room temperature or place in refrigerator until slightly softened. Melt remaining chocolate as directed on package; drizzle over pie.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of milk- high 1 1/2- 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Remove from oven and stir until chocolate is completely melted. Beat sugar and cream cheese; add remaining milk and chocolate and beat til smooth. Fold in whipped topping, blending until smooth. Spoon into crust and freeze until firm (about 4 hours).. Store leftovers in freezer.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. Heat coconut, pecans, brown sugar, & butter. Stir to dissolve sugar. Spread in pie shell, bake at 450 for 5 minutes until bubbly and crust is golden. Cool.
• 2. In a saucepan, combine remaining ingredients EXCEPT whip cream. Cook pudding as directed for pie on pkg. Cool for 5 minutes, stirring occasionally.
• 3. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours. To serve, garnish with whip cream and grated chocolate.