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.
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
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
Total time includes freezing.
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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.
Solange
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
uk4dz
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
t
Whipped cream would be the equal substitute sweetened. Cool Whip is the name of the product, looks like whipped cream, but already made.
Sandy Chapdelaine
I love this recipe for the filling. I have used this to fill cannolis, cream puffs, to frost layer cakes, used as chocolate mousse, and have served frozen as pie with a thin layer of seedless raspberry jam at the bottom, topped with whipped cream. Delicious whatever it’s used for
uk4dz
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! 😉 )
t
Yes that could be the equal—-sorry didn’t think of volume
RoboZelda
My goodness that looks fantastic! And so easy! I’m not a baker but I feel as though I can do this. Thank you!
Monica H
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
Beth W
We cut it frozen and let the slices softened up a bit before eating. It’s SO delicious!
Maffick
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Rossi @ A Baking Girl
Ooh, this looks so light and fluffy- I think it’ll be a perfect holiday pie!
Dina
it looks yummy!
Danelle
Thanks Dina! It’s one of our favorites!
Barbara
This pie is so easy to make , my family loves it. I make it for thanksgiving and Christmas. It takes all of ten minutes but it looks like you worked all day on it:) Thanks for such a neat recipe
Danelle
Thanks so much Barbara!
Beth W
This delicious pie is one that my family has been making for quite some time but I switch it up a “bit” LOL by using the OREO chocolate crusts for more chocolately goodness!