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
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!
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
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