Creamy Milk Chocolate Pie

Creamy Milk Chocolate Pie

For some motive, I’ve by no means been a chocolate cheesecake fan. I really like chocolate in most likely the whole lot else possible, however usually discover chocolate nearly clashes with the cream cheese in chocolate cheesecake.

Anyway, I knew there have been some redeeming qualities as a result of so many individuals find it irresistible. So, I started to suppose that possibly the ratio of cream cheese to chocolate was too excessive. Actually, there could not be an excessive amount of chocolate. I do not know if that is even doable. So, I experimented a bit and located what I feel is the right mixture.

This pie is nice any time of the yr; however, as a result of it is frozen, I feel extra of creating it in the summertime. It is actually easy and additional creamy. We make it for our seaside apartment trip meals as a result of it is really easy and everybody loves it. You can also make it even simpler if you wish to substitute thawed whipped topping as a substitute of cream. When you do, I counsel you omit the sugar from the recipe. I hope you take pleasure in it, too.

Milk Chocolate Pie

8 Oz. Milk Chocolate

1/4 C. Milk (I’ve changed the milk with Bailey’s Irish Cream as effectively)

1 T. Sugar (or extra if you happen to prefer it a little bit sweeter)

1 8 Oz. Cream Cheese, Softened

2 Pints Cream

1 9″ Pie Shell, baked and cooled

Chocolate Curls (Optionally available)

Warmth chocolate and a pair of T. of the milk in a saucepan over low warmth, stirring till chocolate is melted.

Whip cream and put aside in fridge.

In a bowl, beat sugar into cream cheese. Add remaining milk and chocolate combination and beat till clean.

Fold about 1/2 cup of the whipped cream into the chocolate combination to lighten. Then, fold the chocolate combination into the remainder of the whipped cream till fully combined. Watch out to fold the mixtures collectively and never stir, or you’ll lose the air whipped into the cream.

Spoon into the cooled pie shell. Prime with chocolate curls. Freeze no less than 3 hours. Enable to face at room temperature for quarter-hour – or till you may simply lower slices to serve.