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. She has even won a local cooking contest or two. Although a career business professional, 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 [http://www.cookprostore.com]chefs knives, kitchen cutlery and kitchen cookware.
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.
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