German Sweet Chocolate Pie

Recipe View 2 mins In a large microwave-safe bowl, combine the chopped German sweet chocolate and 2 tablespoons of milk. Microwave on HIGH for 1 1/2 to 2 minutes, stirring halfway through, until the chocolate is almost melted. (Estimated time: 2 minutes)

Recipe View 1 mins Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth and glossy. (Estimated time: 1 minute)

Recipe View 3 mins Add the softened cream cheese, sugar, and remaining milk to the melted chocolate mixture. Beat with a wire whisk until everything is thoroughly blended and smooth. (Estimated time: 3 minutes)

Recipe View 10 mins Refrigerate the mixture for 10 minutes to allow it to cool slightly. (Estimated time: 10 minutes)

Recipe View 3 mins Gently fold in 3 1/2 cups of the thawed whipped topping into the chocolate mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping. (Estimated time: 3 minutes)

Recipe View 2 mins Spoon the chocolate mixture into the prepared graham cracker crust, spreading evenly. (Estimated time: 2 minutes)

Recipe View 4 hrs Freeze the pie for at least 4 hours, or preferably overnight, to allow it to set completely. (Estimated time: 4 hours)

Recipe View 15 mins Before cutting and serving, let the pie stand at room temperature for 15 minutes to soften slightly. (Estimated time: 15 minutes)

Recipe View Garnish with the remaining whipped topping, if desired. Slice and serve. Store any leftovers in the freezer.