Free Articles, Free Web Content, Reprint Articles
Saturday, June 24, 2017
 
Free Articles, Free Web Content, Reprint ArticlesRegisterAll CategoriesTop AuthorsSubmit Article (Article Submission)ContactSubscribe Free Articles, Free Web Content, Reprint Articles
 

Creamy Milk Chocolate Pie


For some reason, I've never been a chocolate cheesecake fan. I love chocolate in probably everything else imaginable, but typically find chocolate almost clashes with the cream cheese in chocolate cheesecake.

Anyway, I knew there were some redeeming qualities because so many people love it. So, I began to think that maybe the ratio of cream cheese to chocolate was too high. Certainly, there couldn't be too much chocolate. I don't know if that's even possible. So, I experimented a bit and found what I think is the perfect combination.

This pie is great any time of the year; but, because it's frozen, I think more of making it in the summer. It's really simple and extra creamy. We make it for our beach condo vacation meals because it's so easy and everyone loves it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, I suggest you omit the sugar from the recipe. I hope you enjoy it, too.


Creamy Milk Chocolate Pie

8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Pie Shell, baked and cooled
Chocolate Curls (Optional)

Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Whip cream and set aside in refrigerator.

In a bowl, beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold about 1/2 cup of the whipped cream into the chocolate mixture to lighten. Then, fold the chocolate mixture into the rest of the whipped cream until completely mixed. Be careful to fold the mixtures together and not stirBusiness Management Articles, or you will lose the air whipped into the cream.

Spoon into the cooled pie shell. Top with chocolate curls. Freeze at least 3 hours. Allow to stand at room temperature for 15 minutes - or until you can easily cut slices to serve.


Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR



Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers kitchen cutlery, chefs knives and kitchen cookware.
If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last!




Health
Business
Finance
Travel
Technology
Home Repair
Computers
Marketing
Autos
Family
Entertainment
Education
Law
Communication
Sports
Other
ECommerce
Home Business
Self Help
Internet
Partners


Page loaded in 0.018 seconds