It's always nice to have choices. While I wouldn't turn down pumpkin or apple pie for Thanksgiving, it's gratifying to know that I can have a slice of CHOCOLATE pie too.
This one is sooooo easy. That's my objective here. To make it simple, delicious, quick and easy for you. NO STRESS!!
Mexican Chocolate Cream Pie
4 ounces Mexican Chocolate, chopped
1/3 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) whipped topping, like Cool Whip
1 graham cracker pie crust
Garnish options: whipped cream, chocolate curls, strawberries or raspberries
In a saucepan, over low heat, melt chocolate in milk. Stir until smooth. Remove from heat and set aside. In mixing bowl, beat cream cheese and sugar until well combined. Stir in chocolate mixture. Fold in whipped topping. Spoon into graham cracker crust. Freeze until firm, about 4 hours.
Garnish (optional) with additional whipped topping and a dusting of cinnamon. Makes 6 to 8 servings.
Use Chocolate Abuelita or Chocolate Ibarra. If you can't find either Mexican chocolate, use German Sweet Chocolate and add cinnamon and a little almond flavoring to it.