Frozen German Chocolate Pie Recipes

Steps:

• Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
• Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
• Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.
• In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
• In small bowl, mix coconut and pecans; sprinkle over filling.
• Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Steps:

• In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth. In a bowl, beat cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in whipped topping. Spoon into crust. Freeze until firm. May be frozen for up to 3 months., Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and chocolate dessert decorations if desired.

Steps:

• Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.
• Add whipped topping; stir gently until well blended. Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Steps:

• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
• Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
• Turn the hot pie filling into the baked pie shell.
• In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
• Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.

Steps:

• In a saucepan, heat chocolate and 2 tablespoons milk over low heat, stirring until chocolate is melted. In a small bowl, beat cream cheese and sugar. Add melted chocolate and remaining milk; beat until smooth. Fold in whipped topping. Spoon into crust and freeze until firm.

Steps:

• Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
• Beat sugar into cream cheese.
• Add remaining milk and chocolate.
• Beat until smooth.
• Fold in cool whip.
• Put in crust and freeze for 4 hours.

Steps:

• In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
• Stir in melted butter with fork until well mixed.
• Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
• Place in freezer just until firm, about 10 minutes.
• Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
• On low speed, beat in melted chocolate chips.
• In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
• On medium speed, beat remaining topping from container into chocolate mixture until well blended.
• Spread 1/3 cup of the frosting evenly in bottom of crust.
• Spoon chocolate filling into crust; carefully spread.
• Place pie in freezer while making next layer.
• In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
• Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
• Beat remaining topping from container into coconut-pecan mixture until well blended.
• Carefully spoon over chocolate filling; spread evenly.
• Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
• Refrigerate 1 hour, 30 minutes before serving.