10 Minute Chocolate Pie
This is a very easy pie to make, only 10 minutes literally. I have had raves about this pie every time I serve it.
This is a very easy pie to make, only 10 minutes literally. I have had raves about this pie every time I serve it.
- Carbohydrate 19.94470125 g
- Cholesterol 31.26125 mg
- Fat 9.7258165625 g
- Fiber 0 g
- Protein 1.712608125 g
- Saturated Fat 5.48126278125 g
- Serving Size 1 1 Serving (48g)
- Sodium 91.39428125 mg
- Sugar 19.94470125 g
- Trans Fat 1.387361 g
- Calories 170 calories
Step-by-step
- Cream the cream cheese with the milk and sugar until very creamy.
- Add the melted chocolate to the cream cheese mixture and beat well.
- Add a pinch of salt and vanilla, if desired.
- Take off mixer and fold Cool Whip by hand into the mixture.
- Pour into piecrust and top with chocolate curls or shavings and a Hershey's Kiss.
Velvety chocolate filling rests inside a crisp graham cracker crust, offering a dense yet airy mouthfeel that balances cocoa bitterness with dairy sweetness. Combining melted semisweet chocolate with cream cheese creates a dense emulsion, where cocoa solids distribute evenly through the milk fat. This interaction yields a stable dessert without requiring gelatin or oven baking.
Equipment and Mixing Techniques
Preparing this dessert efficiently relies on having an electric hand mixer or a stand mixer fitted with the paddle attachment. Softening the cream cheese to 65 degrees Fahrenheit before mixing prevents lumpy pockets in the batter. When incorporating the whipped topping, switch from the electric mixer to a silicone spatula. Folding manually preserves the trapped air bubbles in the whipped topping, maintaining the light texture of the filling. Pour the finished mixture into the crust and chill the pie for at least two hours to let the fats solidify fully before slicing.
- If the cream cheese is too cold, microwave it in ten-second increments until softened, taking care not to melt it.
- Ensure the melted chocolate cools slightly before adding it to the dairy to prevent curdling.
- Store leftovers covered in the refrigerator for up to three days.
