Milk Chocolate Pie Recipe

4.5 1 2
Milk Chocolate Pie Recipe
Milk Chocolate Pie Recipe photo by Taste of Home
Publisher Photo

Milk Chocolate Pie Recipe

Read Reviews
4.5 1 2
Publisher Photo
This is the best chocolate pie I've ever had. It's cool and rich, and it melts in your mouth. Best of all, it takes just 10 minutes to whip up and pop into the freezer. —Kathy Crow, Payson, Arizona
Recommended: Top 10 Cupcake Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 cup milk chocolate chips
  • 1/2 cup milk, divided
  • 3 ounces cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)
  • Milk chocolate kisses and additional whipped topping, optional

Directions

In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth.
In a bowl, beat cream cheese and remaining milk until smooth. gradually beat in the chocolate mixture. Fold in whipped topping. Pour into crust.
Freeze for 4-6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 5-10 minutes before serving. Garnish with kisses and whipped topping if desired. Yield: 6-8 servings.
Originally published as Milk Chocolate Pie in Quick Cooking July/August 1998, p34

Nutritional Facts

1 slice: 427 calories, 31g fat (19g saturated fat), 47mg cholesterol, 266mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 1 cup milk chocolate chips
  • 1/2 cup milk, divided
  • 3 ounces cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)
  • Milk chocolate kisses and additional whipped topping, optional
  1. In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth.
  2. In a bowl, beat cream cheese and remaining milk until smooth. gradually beat in the chocolate mixture. Fold in whipped topping. Pour into crust.
  3. Freeze for 4-6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 5-10 minutes before serving. Garnish with kisses and whipped topping if desired. Yield: 6-8 servings.
Originally published as Milk Chocolate Pie in Quick Cooking July/August 1998, p34

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MY REVIEW
dnc1116 User ID: 5192001 62554
Reviewed Aug. 16, 2010

"This recipe was extremely simple with very few ingredients. It took very little time to put together. The end result looked nice, about the same as the picture. It had a rich taste, but not too rich, and had a very creamy, almost ice-cream-like texture. Not the best chocolate pie I've had, but still really good."

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