| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
D/g, Dessert, Pie |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98
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