This recipe is so delightfully light and fluffy and so easy to make. You can make it ahead and keep it in the freezer until you need it. My testers all thought it was great (disappeared in a heartbeat) but they all thought it needed more chocolate! You decide, but if you love chocolate, add another couple of ounces to the filling.
Let's get to the recipe . . .
Chocolate Cream Pie
1 graham cracker crust (you can use store bought or use the recipe on the back of the graham cracker box)
Melt together in a saucepan or in your microwave - be sure not to overheat 4 oz semi sweet chocolate (1/2 cup chocolate chips) 3 tbsp whole milk
In the bowl of your stand mixer, beat together, until smooth 3 oz cream cheese (2/3 c.) 2 tbsp. sugar
Add in the chocolate mixture and beat until smooth
Fold in by hand using a spatula 3 1/2 c. cool whip or whipped cream (I used cool whip)
Spoon into your graham wafer crust.
Top with more cool whip or whipped cream.
Sprinkle chocolate curls.
Pop into freezer for a couple of hours until firm.
