The 10 Minute German Sweet Chocolate Cream Pie
Submitted by lmilbrath
A no-bake German chocolate cream pie with melted milk chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 10 minutes of hands-on work, then freeze and serve.
YIELD
1 piePREP
20 minCOOK
0 minREADY
4 hrsTen minutes of actual work and you’ve got a frozen chocolate cream pie that tastes like you slaved over it. Nobody needs to know the truth.
German sweet chocolate gets melted into milk, beaten smooth with cream cheese and sugar, then folded into whipped topping for a mousse-like filling that’s ridiculously silky.
Pour it into a store-bought graham cracker crust, slide it into the freezer, and walk away for four hours.
That’s it. No oven, no fuss, no sweat.
Pro Tips
- Melt the chocolate over the lowest heat possible and stir constantly. German sweet chocolate burns faster than you’d expect
- Make sure the cream cheese is fully softened to room temperature or you’ll end up with lumps in the filling
- Top with chocolate curls or shaved chocolate right before serving for that bakery-window look
- Pull the pie from the freezer 10 minutes before slicing so the knife glides through cleanly
Ingredients
Directions
Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted.
Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth.
Fold COOL WHIP topping into chocolate mixture and blend until smooth.
Spoon mixture into crust.
Freeze about 4 hours.
Garnish with chocolate curls if desired.
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