Frozen 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.

FROZEN CHOCOLATE PIE WITH CHERRY SAUCE

Steps:

• Beat cream cheese in large bowl until smooth. Add condensed milk and melted chocolate; beat until creamy. Fold in whipped topping. Pour into graham cracker crust. Cover; freeze 8 hours or until firm.
• Meanwhile, in medium saucepan, combine cherries, sugar and water; mix well. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. In small bowl, combine cornstarch and liqueur; blend well. Stir into boiling cherry mixture. Cook 1 minute, stirring constantly. Cool 15 minutes. Cover; refrigerate 1 hour or until completely cooled.
• To serve, place pie in refrigerator for 30 minutes to soften slightly. Cut into wedges; place on individual dessert plates. Serve sauce over pie.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

FROZEN CHOCOLATE PIE

Steps:

• Combine both pudding with the milka nd blend until smooth.
• Mixture will be quite thick.
• Fold in the ice cream.
• Pour into pie shell.
• Top with cool whip.
• Freeze until firm.
• Remove from freezer, about 1/2 hour before serving.
• Can garnish with nuts and cherries or chocolate curls.

FROZEN CHOCOLATE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add cocoa alternately with milk; mix well.
• Fold in whipped topping.
• Pour into pie shell.
• Freeze for 8 hours or overnight.
• If desired, garnish with chocolate curls or chips.
• Serve directly from the freezer (pie does not need to be thawed to cut).
• **Freeze time not included in "cook" time.

FROZEN CHOCOLATE PIE

Steps:

• In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
• Blend in the chocolate and vanilla.
• Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
• Pour into the prepared pie shell and cover with plastic wrap.
• Freeze for at least 6 hours or until firm.
• For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
• When ready to serve, remove the plastic wrap.
• Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
• Pile decoratively onto the pie, and top with garnish if desired.
• NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
• If you use a tabletop mixer, be careful you don't overmix.
• This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
• It's by no means bad that way, but it is much better when the consistency is thick.