By now you probably know that I love chocolate and have several recipes for chocolate pie. My favorite is the French silk pie, but today’s recipe is a close second. I hope that you like it too. I’m also including a recipe for a gluten free pie crust for the same pie.
Chocolate Mousse Pie
1 package (4 oz.) German Chocolate (if you can’t find that use a milk chocolate baking bar)
1/3 cup milk
2 Tbsp. sugar
3 oz. cream cheese
8 oz. cool whip
1 chocolate or graham cracker crust
Heat chocolate and milk in microwave until melted, it took about 1 minute for me, and stirring. Cool. Beat sugar into cream cheese, stir in cooled chocolate and then fold into cool whip, blend until smooth. Spoon into a crust, refrigerate or freeze. (I have never froze it)
Chocolate Coconut Pie Crust
2 squares unsweetened chocolate
2 Tbsp. butter, Melt in together in microwave, stir until blended.
Add 2 Tbsp. hot water and 2/3 cup powdered sugar. Blend well.
Add 1 1/3 cups coconut, mix altogether , spread in bottom and sides of a 9 inch pie pan.
Chill until firm, do not freeze. Serve with a chiffon or cream filling or ice cream.
Let stand 5-10 minutes before cutting.