You like chocolate pie?
 

This is so good.


Decadent Chocolate Cream Pie


1 refrigerated pie crust, blind baked (baked empty) according to package directions, cooled
4 ounces of UNsweetened baking chocolate
1 can of sweetened condensed milk (not evaporated milk)
12 oz container of Cool Whip, thawed, divided

In the top of a double boiler (or in the microwave) melt together the chocolate and the condensed milk, stirring until smooth and well blended. Set aside to cool to room temp, about 20-30 minutes.

Fold about 8 oz of the Cool Whip into the chocolate mixture, this will be stiff to start out with, but be patient and work slowly, adding the Cool Whip about a third at a time. Set aside about a cup or so of the Cool Whip for the top of the pie. Refrigerate several hours or overnight.

Put the chocolate-Cool Whip mixture into the prebaked pie crust. Top with the remaining Cool Whip.

I tried using real whipped cream but it doesn't hold up so stick with Cool Whip.

The thought of this makes my mouth water. Thanks for sharing.

Count me in, I’m making this !!!

I only use chocolate cook and serve pudding in graham cracker premade crust with merrique on top. Years ago I just made regular crust..

Sounds scrumptious!

There is something you can add to real whipped cream to make it more stable, but I forgot what that was.
Corn starch? Maybe someone else can remember.
I would use the real stuff if I could.

I tried using the real stuff and won't try again. Anyway Cool Whip is easier for this pie.

This sounds so tasty......thanks

I'm not looking for easy. I'm looking for natural. One thing I know I could use is unflavored gelatin. I think you would have to dissolve a little in cold water, then add hot water to cook it, then cool it before adding to the pie. That sounds like a lot of work, but people who want to go natural are used to that.

Ooooh weeeeee! Natural or not, this pie is making my mouth water. I am still going to TOPS (Take Off Pounds Sensibly) and will have to make this for the time after my weigh-in for the week. There are just days when you have to cheat (and sometime weeks). LOL

I have to do dessert for a group of 80 year old women in June. I see chocolate pies in their future. I don't use Cool Whip, but for this I will for the filling, then top it with the real stuff, plus some fresh raspberries on the side. Thank you.

I am with you, I do not eat cool whip.

I have used Gelatin to stabilize whipped cream. Rose Levy Beranbaum in the Cake Bible has a couple methods for stabilizing whipped cream. One uses cornstarch, the other gelatin.

If you make light ganache and whip it (Chocolate Whipped Cream), the chocolate stabilizes it too.

My family makes chocolate cream pie, by making chocolate pudding (from scratch), allowing it to set, them folding in whipped cream (not stabilized). Put in a chocolate crust with more whipped cream on top, plus chocolate shavings.

For short cut chocolate pudding add cocoa to Bird's Custard powder, cook as usual, then add a handful of chocolate chips to the finished pudding, stir until the chocolate is melted.