10 Minute German Sweet Chocolate Cream Pie
1 german chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups cool whip — 8-oz container
8 “ graham cracker crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T
milk in saucepan over low heat, stirring until chocolate is melted. Beat
sugar into cream cheese; add remaining milk and chocolate mixture and beat
until smooth. Fold chocolate mixture into whipped topping, blending until
smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about
4 hours. Garnish with chocolate curls, if desired. Store any leftover pie
in freezer.
Chocolate Cream Pie
Crust:
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco® Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Topping:
3/4 cup chilled heavy cream
1 tablespoon sugar
Crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity).
• Bake until crisp, about 15 minutes, and cool on a rack.
Filling:
• Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking.
• Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
• Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla.
• Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
• Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Topping:
• Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
Yield: Serves 10
10 Minute German Sweet Chocolate Cream Pie
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 ” Graham Cracker Crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.