Ol-blue
Sous Chef
If you like chocolate then you will love this. Eat this pie right out of the freezer, or for more of an Ice Cream consistency let it sit out longer for a creamier consistency.
Enjoy! Debbie
FROZEN CHOCOLATE CREAM PIE
CRUST
1 1/2 cup(s) CHOCOLATE GRAHAM CRACKER CRUMBS
3 tablespoon(s) SUGAR
1/3 cup(s) BUTTER; Melted.
FILLING
1/4 cup(s) SUGAR
1/4 cup(s) CHOCOLATE SYURP
1 package(s) (8 ounce) CREAM CHEESE; Room Temperature.
1 3/4 cup(s) MILK
1 package(s) (3.9 ounce) INSTANT CHOCOLATE PUDDING
1 container(s) (8 ounce) COOL WHIP; Thawed.
TOPPING
1/3 cup(s) CHOCOLATE CHIPS
1 1/2 tablespoon(s) BUTTER
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Prepare crust by mixing crumbs, sugar and melted butter together in a bowl.
Add crumbs to a 9 inch pie pan.
Spread out crumbs evenly on bottom and up sides of pan.
Flatten crumbs with your fingers.
Bake at 350 degrees for 7 minutes.
Remove from oven and set aside to cool.
Filling.
Add the sugar, chocolate syrup and cream cheese to a mixing bowl and mix until smooth.
In another bowl; add pudding mix and milk and mix together until there are no longer any lumps.
Add pudding to the cream cheese mixture, beating until combine.
Fold in thawed cool whip; do not over mix.
Place pudding mixture in refrigerator for 10 minutes or until almost set.
Pour pudding mixture into cooled pie crust.
Place pie in freezer for 4 hours, or preferrably overnight.
Just before serving make topping and drizzle topping over frozen pie.
Return pie to freezer for at least 10 minutes to allow chocolate to harden.
For Topping.
In a small sauce pan or in a microwavable safe dish; add the butter and chocolate chips and heat until chips are just melted.
Once chocolate is melted; allow to cool for 5 minutes.
Drizzle the topping over pie.
To serve; let pie sit out at room temperature for 10 to 15 minutes then cut into slices.
If you prefer a creamier pie; slice pie and place on plate to soften more.
Store any leftovers in the freezer covered with plastic wrap.
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Enjoy! Debbie
FROZEN CHOCOLATE CREAM PIE
CRUST
1 1/2 cup(s) CHOCOLATE GRAHAM CRACKER CRUMBS
3 tablespoon(s) SUGAR
1/3 cup(s) BUTTER; Melted.
FILLING
1/4 cup(s) SUGAR
1/4 cup(s) CHOCOLATE SYURP
1 package(s) (8 ounce) CREAM CHEESE; Room Temperature.
1 3/4 cup(s) MILK
1 package(s) (3.9 ounce) INSTANT CHOCOLATE PUDDING
1 container(s) (8 ounce) COOL WHIP; Thawed.
TOPPING
1/3 cup(s) CHOCOLATE CHIPS
1 1/2 tablespoon(s) BUTTER
_____
Prepare crust by mixing crumbs, sugar and melted butter together in a bowl.
Add crumbs to a 9 inch pie pan.
Spread out crumbs evenly on bottom and up sides of pan.
Flatten crumbs with your fingers.
Bake at 350 degrees for 7 minutes.
Remove from oven and set aside to cool.
Filling.
Add the sugar, chocolate syrup and cream cheese to a mixing bowl and mix until smooth.
In another bowl; add pudding mix and milk and mix together until there are no longer any lumps.
Add pudding to the cream cheese mixture, beating until combine.
Fold in thawed cool whip; do not over mix.
Place pudding mixture in refrigerator for 10 minutes or until almost set.
Pour pudding mixture into cooled pie crust.
Place pie in freezer for 4 hours, or preferrably overnight.
Just before serving make topping and drizzle topping over frozen pie.
Return pie to freezer for at least 10 minutes to allow chocolate to harden.
For Topping.
In a small sauce pan or in a microwavable safe dish; add the butter and chocolate chips and heat until chips are just melted.
Once chocolate is melted; allow to cool for 5 minutes.
Drizzle the topping over pie.
To serve; let pie sit out at room temperature for 10 to 15 minutes then cut into slices.
If you prefer a creamier pie; slice pie and place on plate to soften more.
Store any leftovers in the freezer covered with plastic wrap.
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