Chocolate, sweetened cream cheese and whip cream combine in this incredibly easy, decadent cream pie that can be made ahead and kept in the freezer. So easy and so convenient!
Why You’ll Love This Recipe
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!
This pie isn’t overly sweet or rich, which unfortunately means I can easily eat more than one piece. It reminds me of a creamy chocolate mousse, which is probably why I love it so much.
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 a regular graham cracker crust, or even a baked pastry-style crust will work.
Sometimes I make my chocolate crumb crust from scratch, and sometimes I buy one that’s premade. Either way, my family devours this pie, and everyone who tries it give it rave reviews.
I’ve also made individual servings of this pie in mini Mason jars. I’m not sure why it is, but people always seem impressed when you serve them their own little dessert.
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. Since it does go in the freezer, I make this pie in a regular aluminum pie tin, rather than in glass or ceramic.
This German Sweet Chocolate Pie really is a must make. Once you try it, I’m sure it will become one of your favorites too!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Baker’s German Sweet Chocolate
- Milk
- Sugar
- Cream cheese
- Whipped topping (Cool Whip)
- Chocolate or graham cracker crumb crust
German Sweet Chocolate Pie
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
- 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. Let stand at room temperature about 1 hour before serving.
- Garnish with additional whipped topping and chocolate curls, if desired.
Notes
Nutrition
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22 comments
Susan My Baby
I have been making this for years and I never freeze it. We just put it in the fridge and it’s delicious. I also don’t use Cool Whip. I use 2 cups of regular whipping cream and add 2 T. of powdered sugar whip it up and fold it in. This is one of our favorite pies-so chocolatey!
Mary Hurley
I am looking for the German cholate mouse pie that was on the German cholate package along time ago you put in the freezer after you made it and keep it their
Brigitta
I used to make this back home but now I live abroad. I don’t have access to baker’s chocolate or coolwhip. Would semi-sweet or milk chocolate bars/chips work fine? And homemade whipped cream?