Best 8 German Sweet Chocolate Pie Recipes

GERMAN SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

GERMAN'S SWEET CHOCOLATE PIE

Steps:

• Microwave chocolate and 2 Tbsp of the milk in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.
• Refrigerate about 10 minutes to cool. Gently stir in whipped topping until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Garnish as desired. Let pie stand at room temperature or in refrigerator about 15 minutes before serving for easier cutting.

GERMAN SWEET CHOCOLATE PIE

Steps:

• Melt butter and chocolate over low heat, stirring until blended; remove from heat and gradually blend in milk.
• Mix sugar, cornstarch, & salt in lg bowl.
• Add eggs & vanilla; beat well.
• Gradually blend in chocolate mixture.
• Pour into pie shell.
• Combine pecans & coconut, sprinkle over filling.
• Bake at 375 for 45 to 50 minutes or until puffed and browned.
• Filling will be soft but will set while cooling.
• Cool AT LEAST four hours before cutting.
• NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking.

GERMAN SWEET CHOCOLATE CREAM PIE

Steps:

• Heat chocolate and 2 tbsp of the milk in a saucepan over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese; add remaining milk and melted chocolate mixture, and beat until smooth.
• Fold in Cool Whip, blending until smooth.
• Spoon mixture into crust.
• Freeze until firm, about 4 hours.
• Garnish with chocolate curls if desired.
• NOTE: If pie is frozen overnight, let stand at room temperature for about an hour before serving.

10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE

Steps:

• 1. Thaw whipped topping.
• 2. Heat 1 package (4 ounces) Baker\'s German Sweet Chocolate and 2 tablespoons milk in saucepan over low heat, stirring until chocolate is melted.
• 3. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
• 4. Fold chocolate mixture into whipped topping, blending until smooth.
• 5. Spoon into baked 8\" graham cracker crust.
• 6. Freeze until firm, about 4 hours.
• 7. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

GERMAN SWEET CHOCOLATE CREAM PIE

Steps:

• Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, adding remaining milk and chocolate mixture; beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls if desired. Store any leftover pie in freezer.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. MICROWAVE chocolate and 2 tablespoons of the milk in large bowl on HIGH for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
• 2. BEAT in cream cheese, sugar and the remaining milk until well blended. Refrigerate to cool, about 10 minutes.
• 3. STIR in whipped topping gently until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate shavings or curls, if desired.

GERMAN SWEET CHOCOLATE PIE

Steps:

• 1. Melt chocolate over low heat, stir till melted.Remove from heat, gradually blend in the one can of milk and butter, set aside.
• 2. Mix sugar, cornstarch,and salt together. To this mixture beat in eggs and add vanilla. Blend this into the chocolate mixture.
• 3. Pour mixture into pie shell. Mix coconut and pecans together. Sprinkle over filling and bake at 375 degrees for 45 minutes. Let stand 4 hours before serving.