Smooth Chocolate Pie Recipe
Smooth Chocolate Pie Recipe photo by Taste of Home
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Smooth Chocolate Pie Recipe

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My mom and I made this chocolate pie, just the two of us, and our whole family got to enjoy it. We think you will, too. —Steve Riemersma, Allegan, Michigan
TOTAL TIME: Prep: 25 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 8 servings


  • 1-1/2 cups finely crushed chocolate wafers (about 24 wafers)
  • 1/3 cup butter, melted
  • 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 4 ounces German sweet chocolate, melted
  • 1/3 cup 2% milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional melted German sweet chocolate, optional

Nutritional Facts

1 piece (calculated without chocolate drizzle): 383 calories, 24g fat (15g saturated fat), 33mg cholesterol, 293mg sodium, 39g carbohydrate (23g sugars, 2g fiber), 4g protein.


  1. In a small bowl, mix wafer crumbs and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate.
  2. In a bowl, beat cream cheese and sugar until blended. Gradually beat in melted chocolate and milk. Refrigerate 10 minutes.
  3. Fold whipped topping into chocolate mixture; spoon into crust. Freeze 4 hours or until firm. If desired, drizzle with melted chocolate before serving. Yield: 8 servings.
Originally published as Smooth Chocolate Pie in Taste of Home November 2014, p84

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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toolbarsco User ID: 6725667 125527
Reviewed Nov. 12, 2014

"Oh my goodness--I get shivers just looking at pictures of chocolate pie. You can imagine my excitement on seeing this chocolate pie in the recent TOH mag. It's delicious and easy to make, but I gave it 4/5 stars because I think my mom's Candy Bar pie is slightly better. Both recipes call for frozen whipped topping--I don't particularly like using "pseudo foods." Poor me, I guess I'll have to try both recipes with real whipped cream to see if it works!"

rdwags62 User ID: 6077205 198581
Reviewed Nov. 1, 2014

"I gave this a 4 star rating because it was easy to make. I like it refrigerated and so did not freeze it."

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