Prep 7 mins
Cook 7 mins
Very elegant and luscious, this is my long-time favorite pie! It's wonderful made with Hershey's Special Dark Chips, but any chocolate chips will do just fine. Plan on making the pie early in the day (or the night before) so that it has enough time to chill. Enjoy!
- Combine sugar, cornstarch and salt in a saucepan; gradually whisk in milk; stir in chocolate chips and egg yolks; cook over medium heat, stirring, until mixture is thickened.
- Remove pan from heat; add cream cheese and beat until smooth; cover surface with plastic wrap; refrigerate for one hour or just until cool.
- Reserve 1 cup whipped topping; fold remaining 2+ cups whipped topping into the chocolate mixture; spoon evenly into prepared pie crust; cover and refrigerate 6 to 8 hours, or overnight.
- Top with reserved whipped topping and chocolate curls; serve or keep refrigerated until needed.
I kept joking with my husband that this was going to be better than his mom's chocolate pie. I was right, and he agreed! Definitely will be making this one again. It was really pretty quick and easy to whip together, too. I used Hershey's special dark chocolate chips, which made it rich and delicious. Thanks so much for sharing!
I found this recipe in my Pillsbury Best of the Bake-Off cookbook and just had to try it! I should have known someone else had already posted it because it is soooo incredibly good! I did use low-fat milk, light cool-whip and reduced fat cream cheese (it's what I had on hand) and it was still decandant. Everyone loved it. The only suggestion I have is to refrigerate for a couple of hours before adding the reserved cup of whipped topping so that it is easier to spread on without accidently getting some of the chocolate mixture mixed in.
This was so easy and so creamy and delicious ! Everyone really enjoyed this pie !