Frozen Chocolate Pie

   Recently I was lucky enough to get a chocolate pie recipe that is so light it's almost like a chocolate mousse - smooth, creamy and chocolatey. For months now I've been trying to get this recipe out of my mother-in-law, who insists that it's just on the box. I knew better. So hubby and I went and "helped" and I wrote it all down so we could do it right. This is a classic.

Grandma Betty's Chocolate Pie
Ingredients:
2- 4 oz. pkg. Baker's® German's® Sweet Chocolate
2/3 cup milk
1-8 oz. pkg. Philadelphia® cream cheese, softened
4 heaping T. sugar
2-16 oz. tub of Cool Whip® Whipped Topping
2 Wick's frozen baked pie shells
1 large Hershey's® Symphony milk chocolate candy bar

Preparation:
Before beginning thaw whipped topping and soften cream cheese. Combine chocolate, sugar, and milk in large heavy saucepan. Put over medium heat for 2-3 minutes until chocolate starts to melt. 

Reduce heat, stirring constantly until chocolate is melted - about 5 minutes more. Be careful not to boil or scorch chocolate. Remove from heat and let cool for about 5 minutes.

Cut cream cheese into cubes and add a bit at a time to chocolate. With mixer combine cream cheese into chocolate, whipping well. When mixture is completely combined add half the whipped topping, mixing well on medium or high speed. 

Combine remaining topping until all is well blended. Pour evenly into two pie shells. Freeze until firm.

The next day, or when frozen, top pies with other tub of whipped topping. Shave chocolate from candy bar on top of pies and refreeze until ready for use. Makes two pies.

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