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We had a first at our house last night. Our great granddaughter Lydia had her first overnight without her parents with us! She is 9 months old and such a delight! The first try putting her to bed wasn’t a go, so we got up for an hour looked at books, and oh my during that hour she was a real charmer. The next time we put her to bed she was ready! My nose is out of joint a little bit because she prefers Pa Lloyd to me. After all, I’m the one who changes and feeds her! But I tell Grandpa all the grandchildren prefer him when they are babies until they are older and know better!!
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.