Heat chocolate and 2 Tbsp. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending well. Spoon into crust. Freeze until firm. Garnish with chocolate curls, if desired. Remove from freezer one hour before serving.
By Robin from Washington, IA
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Just blend and bake. This makes it's own crust.
Place milk, chocolate, butter, eggs and sugar in electric blender container.. Blend at medium speed for 15 seconds. Pour into a 9 inch pie pan and sprinkle with coconut and pecans. Bake 35 minutes at 350 degrees. Cool. Store in refrigerator.
In a saucepan, combine chocolate and butter. Melt over low heat. Remove from the heat and blend in milk; set aside. In a mixing bowl, combine sugar, cornstarch and salt. Beat in eggs and vanilla. Blend in melted chocolate; pour into pie shell. Combine coconut and pecans; sprinkle on top of pie. Bake at 375 degrees for 45 minutes.