Title: German Chocolate Pie
Categories: D/g, Dessert, Pie
Yield: 6 servings
4 oz BAKERS German Sweet
-Chocolate
1/3 c Milk
2 tb Sugar
3 oz Cream cheese softened
8 oz COOLWHIP topping - thawed
1 Graham cracker or chocolate
-crumb crust (store
-bought)
Heat chocolate and 2 tablespoons of the milk in a 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 in Coolwhip gently, blending until smooth. Spoon into
crust. Put protective cover back over pie.
Freeze until firm, about 4 hours. Let stand at room temperature for
about 1 hour before serving. Store any leftover pie in refrigerator or
freezer.
Source:N.McDiarmid
Courtesy of Dale & Gail Shipp, Columbia Md.
Posted by Dale Shipp to the Fidonet National Cooking echo 5-98 with
the following comments:
The other one is Norma's Chocolate pie. She makes it for every
Thanksgiving and it occupies a place of honor on her dessert table next
to Gail's pecan pie. She has embellished on her original recipe by
making the crust out of pulverized oreo cookies (with the filling)
instead of graham cracker crumbs.
Do try the chocolate pie both ways, with the graham cracker crust and
with the oreo cookie crust. For the oreo crust, the filling helps to
bind the crumbs.
