Creamy Milk Chocolate Pie
- Author Mary Mechler
- Published July 7, 2010
- Word count 341
Creamy Milk Chocolate Pie
For some reason, I've never been a chocolate cheesecake fan. I love chocolate in probably everything else imaginable, but typically find chocolate almost clashes with the cream cheese in chocolate cheesecake.
Anyway, I knew there were some redeeming qualities because so many people love it. So, I began to think that maybe the ratio of cream cheese to chocolate was too high. Certainly, there couldn't be too much chocolate. I don't know if that's even possible. So, I experimented a bit and found what I think is the perfect combination.
This pie is great any time of the year; but, because it's frozen, I think more of making it in the summer. It's really simple and extra creamy. We make it for our beach condo vacation meals because it's so easy and everyone loves it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, I suggest you omit the sugar from the recipe. I hope you enjoy it, too.
Milk Chocolate Pie
8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Pie Shell, baked and cooled
Chocolate Curls (Optional)
Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.
Whip cream and set aside in refrigerator.
In a bowl, beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.
Fold about 1/2 cup of the whipped cream into the chocolate mixture to lighten. Then, fold the chocolate mixture into the rest of the whipped cream until completely mixed. Be careful to fold the mixtures together and not stir, or you will lose the air whipped into the cream.
Spoon into the cooled pie shell. Top with chocolate curls. Freeze at least 3 hours. Allow to stand at room temperature for 15 minutes - or until you can easily cut slices to serve.
Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers kitchen cookware, chefs knives and kitchen cutlery.
If you find something you like, and place an order, I'll throw in a free copy of Amy Coleman's cookbook while supplies last!Article source: http://articlebiz.com
There are no posted comments.
- Pu-erh Tea Storage Factors
- Inexperienced Smoothie recipes green tea, Vietnamese Coffee, pineapple kale
- Hamburgers and Chocolate Ice Cream
- How to Determine the Various Different Types of Sweet White Wine
- How to Choose an Electric Water Boiler and Kettle
- Things to Know Before Choosing Your Wedding Caterers
- Creative Leftovers
- Cooking with Disney Cookware Review
- How to pick the right grill
- Affordable Weekend Dinner Ideas For 2
- Cookbook for College Students
- What You Need To Know About Guilt Free Desserts
- 5 Non-vegetarian all-time favorite dishes available at kosher restaurants
- Surprising Things You Can Make in a Rice Cooker
- 9 useful facts about almonds
- Save Money And Time With A Bread Maker
- An Introduction to Bread Ingredients
- Brodo di Cappone…Broth with Capon
- Natale Italiano – or Christmas D.O.P. In Simon and Alessandro’s Crazy Style!
- Growth of restaurants in Indianapolis- Strategically burgeoning by leaps and bounds
- Curcumin and its Health Benefits
- Healthy Baking The Gluten Free Way
- 7 Perks That Silicone Bakeware Will Bring To Your Kitchen
- Golden rules to prepare the true Italian Risotto
- Little Known Facts and Other Uses for Rolling Pins
- Cool curd rice for summer
- Why Should You Consider The Cranberry All Year Long?
- Spicy and stuffed slowly roasted chicken – Indian style
- Better Nutrition With Homemade Soup
- Cookie Making Made Easy My Busy Mom Method