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Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
401 calories; protein 3.6g; carbohydrates 39.1g; fat 27.1g; cholesterol 16.4mg; sodium 208.7mg. Full Nutrition
Most helpful positive review
This is always a fantastic pie. I never freeze it, though. Instead, I just put it in the fridge. Also, I use an oreo crust and whip up fresh whipping cream with a little powdered sugar and vanilla and mound that on top of the pie. This recipe is actually inside the box of Baker's German Sweet Chocolate. Read More
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(51) Most helpful critical review
It was good but I made mine with an oreo crust rather than graham cracker. I think it could be better without as much whipped cream next time I make it I'll probably try 2-2 1/2 cups rather than the full 3 1/2. If you put too much whipped cream the filling ends up tasting like cool whip with chocolate syrup added to it. Let the chocolate speak for itself! But it's worth another try and it's easy to make! Read More
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(2) Reviews: Most Helpful
This is always a fantastic pie. I never freeze it, though. Instead, I just put it in the fridge. Also, I use an oreo crust and whip up fresh whipping cream with a little powdered sugar and vanilla and mound that on top of the pie. This recipe is actually inside the box of Baker's German Sweet Chocolate. Read More
Helpful
(51) 
this was good and SO easy to make. but i'm not sure the graham cracker crust is the best for it. other reviewers may have stated this as well: an oreo crust would work better. or maybe even a regular pie crust? don't know how well that would freeze though. might be too hard to cut through? i loved how you don't have to bake it either. after putting it in the freezer i kept waiting to go check on it in the oven!:) thanks for a great and easy recipe! Read More
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(20) Advertisement
This pie was soooo good-very creamy and super-rich! Instead of the graham cracker crust I made a chocolate cookie crumb crust. The subtle chocolate flavor of the pie with the crispy chocolate crust was a perfect combination! Read More
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(12) 
This was awesome. I too bought a low-fat crust used skim milk used Splenda instead of sugar and used Cool-Whip Free and reduced-fat cream cheese. No one would have guessed. This pie got rave reviews and I have made it two more times in the past week for everyone who enjoyed it the first time around. Great recipe. Thanks! Read More
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(9) I used the really large size Mr. Goodbar (probably 8 oz.) in this recipe and light cream cheese. Also I stored it in the freezer. It didn't last long at my house. This is soooo yummy. Will definitely make again. Read More
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(9) Advertisement
Love this pie! I put 1/3 cup of hazelnut coffee creamer instead of milk. It gave it a little extra kick. Read More
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(8) 
Let me just say this was THE most delicious and creamiest chocolate pie that has ever touched my lips! It will be enjoyed by my family for years to come. I made two we are dessert happy people and there are a lot of us and I wanted to try two kinds of pie crust with it they both were amazing! Graham Cracker crust and a cream cheese crust (amazing and SO easy!) I recommend a slice of each! Read More
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(5) This was so good and incredibly easy to make which is good because I tend to not be a great baker. I used skim milk fat free whipped topping and light cream cheese in a reduced fat graham cracker crust and you would NEVER know. It was that good. I have made this twice now and I think that it tastes the best completely frozen but definitely not bad when it has thawed either. Read More
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(5) It was good but I made mine with an oreo crust rather than graham cracker. I think it could be better without as much whipped cream next time I make it I'll probably try 2-2 1/2 cups rather than the full 3 1/2. If you put too much whipped cream the filling ends up tasting like cool whip with chocolate syrup added to it. Let the chocolate speak for itself! But it's worth another try and it's easy to make! Read More
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(2) 
