Yummy, easy and oh so delicious! My family loves it when I make this pie! Original recipe from Baker's German Sweet Chocolate!
1 pkg. (4 oz.) German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups fresh cream, whipped
1 Graham Pie Crust (6 oz.)
Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
Add whipped cream; stir gently until well blended. Spoon into crust.
Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.
Try These FUN Crusts:Coconut-Pecan Crust
Mix 1-1/2 cups toasted coconut, 1/2 cup finely chopped pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.
Mix 1-3/4 cups finely chopped walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Mix 1 pkg. (7 oz.) coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.