I love anything that has to do with chocolate and so when I received this submission I knew I wanted to try it right away. I love this pie for so many reasons but mainly because this is a no-bake pie and full of all the cold and creamy textures that you are looking for in a cream pie. The original recipe did not have more whipped cream on top of the pie but to make it a little festive for the holidays I added whipped cream and a bit of peppermint shavings. 

This recipe was shared by Jessica who hails from Pennsylvania. She was so kind to share her grandmother Pat's recipe. Pat lived in Indiana and Jessica still makes this every year for her cousins in honor of her grandmother. I love how this recipe has been handed down through generations and I am grateful to have made it for my family. 

Active time: 30 mins

Total Time: 4.5 hours (including freezing time) 

Ingredients:

• 4 oz semi-sweet chocolate (for more of a dark chocolate flavor you can add 2-4 oz more)
• 3 tablespoons whole milk
• 2 tb sugar
• 3 oz cream cheese, softened
• 3 ½ cups of whipped cream or one container of Cool Whip (8 oz)
• 8-inch graham cracker crust

Directions:

1. In a medium sauce pan on low heat, stir chocolate and 2 tablespoons of the milk over low heat until chocolate is melted and well combined. Be sure not to overcook chocolate. 
2. In a large bowl, beat the sugar and cream cheese until well blended. 
3. Add chocolate mixture and beat until smooth. 
4. Fold in Cool Whip and mix until smooth. (You can also use whipped cream) 
5. Pour chocolate mixture into the crust.  
6. Freeze until firm, about 4 hours.  
7. Garnish with more whipped cream, chocolate curls and/or peppermint.
8. Store any leftover pie in the freezer.

Check out the Instagram reel here!

Best,

Elizabeth