Frozen German Chocolate Pie Food
GERMAN SWEET CHOCOLATE PIE
This Pie is EASY to make!
Provided by VTGIRL22
Categories Desserts Pies Custard and Cream Pie Recipes
Time 5h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.1 g, Cholesterol 16.4 mg, Fat 27.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 208.7 mg, Sugar 30.6 g
FROZEN CHOCOLATE PIE
When I serve this dessert to company, they often think it has ice cream in it. It does have a smooth texture like an ice cream pie. I've been making this recipe for years - it's a refreshing end to a meal anytime!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
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).
Nutrition Facts : Calories 302 calories, Fat 16g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 137mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN CHOCOLATE PIE
This is a pie with the flavor of a German Chocolate Cake.
Provided by Suzanne Stull
Categories Desserts Pies Chocolate Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
- Turn the hot pie filling into the baked pie shell.
- In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
- Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 51.2 g, Cholesterol 102.3 mg, Fat 29.5 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 238.7 mg, Sugar 37.5 g
FROZEN SWEET CHOCOLATE PIE
Satisfy your taste buds with this Frozen Sweet Chocolate Pie. You'll enjoy the flavors of sweet chocolate, cream cheese and whipped topping all in a graham cracker pie crust for a delicious sweet chocolate pie.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. 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 topping; 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.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 20 g, Protein 3 g
FROZEN GERMAN CHOCOLATE PIE
In summer I make this pie to take to church suppers, where chocolate desserts are a hit. It's light and refreshing, and can be served either chilled or frozen.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, heat chocolate and 2 tablespoons milk over low heat, stirring until chocolate is melted. In a small bowl, beat cream cheese and sugar. Add melted chocolate and remaining milk; beat until smooth. Fold in whipped topping. Spoon into crust and freeze until firm.
Nutrition Facts :
10 MINUTE GERMAN CHOCOLATE PIE
I don't remember where I found this recipe but I have had it for years. I did not include 4 hours freezer time in preparation.
Provided by happynana
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
- Beat sugar into cream cheese.
- Add remaining milk and chocolate.
- Beat until smooth.
- Fold in cool whip.
- Put in crust and freeze for 4 hours.
Nutrition Facts : Calories 2921.2, Fat 188.4, SaturatedFat 105.1, Cholesterol 104.9, Sodium 1732.8, Carbohydrate 307, Fiber 9.9, Sugar 227.7, Protein 26.4
GERMAN CHOCOLATE CREAM PIE
This recipe was a winner in the Pillsbury Bake-Off 2007 contest. I can taste why it was a winner! The pie must be refrigerated 1 hour, 30 minutes before serving.
Provided by CookingONTheSide
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
- Stir in melted butter with fork until well mixed.
- Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
- Place in freezer just until firm, about 10 minutes.
- Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
- On low speed, beat in melted chocolate chips.
- In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
- On medium speed, beat remaining topping from container into chocolate mixture until well blended.
- Spread 1/3 cup of the frosting evenly in bottom of crust.
- Spoon chocolate filling into crust; carefully spread.
- Place pie in freezer while making next layer.
- In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
- Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
- Beat remaining topping from container into coconut-pecan mixture until well blended.
- Carefully spoon over chocolate filling; spread evenly.
- Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
- Refrigerate 1 hour, 30 minutes before serving.
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