The name of this pie might be a misnomer; it is only chocolate if you include chocolate chips in the making. Otherwise it could be a peanut butter pie, or even a cinnamon pie; it all depends on what chips you use. This picture of the pie is how it looks before you decorate it; actually, I goofed in making it and used a 10 inch pie plate instead of the called for 9 inch, and as a result there is a gap between the crust and the filling.
This is a very simple recipe; the only time you have to use the oven is to bake the pie shell. The pie is given body through freezing the filling.
I got this recipe from James Adams, my son-in-law. Quite often when we have a pot-luck get together, he will bring a version of this pie. I got the recipe from him for the version of the pie he brought to our Thanksgiving get together; He names this one a Mexican pie since it has both chocolate and cinnamon- a couple of the tastes of Mexico.
The comments after the title of the pie are my paraphrasing of what James told me when he gave me the recipe.
Quick Chocolate Pie
This is a universal recipe; I call it that because it is easy to swap out ingredients for different effects. Using all 4 ounces of chips as sweet chocolate and no extract, you get the original recipe which is a good chocolate pie. The pie we had at Thanksgiving is what I call a Mexican version and is as printed below; it uses only half the chocolate chips and then replaces the other half with cinnamon chips, and added some almond extract for flavoring. I have also made it with mint chocolate chips, and with peanut butter chips. I have always used some kind of oreo/graham cracker crust, but I’m certain a conventional crust would work just as well. James
- 1 (9 inch) baked pie shell
- 2 ounces sweet chocolate chips
- 2 ounces cinnamon chips
- 1/3 cup milk,- divided
- 2 Tablespoons sugar
- 3 ounces cream cheese, -softened
- 8 ounces Cool Whip, -thawed
In a sauce pan, heat the chips and 2 Tablespoons of the milk over low heat until the chips are melted and the mixture is smooth.
In a small mixer bowl, beat the sugar and cream cheese until smooth. Add the remaining milk and the melted chip mixture; beat until smooth. Fold in the Cool Whip.
Spoon into the pie shell. Freeze.
While James points us to a crumb pie crust, here is my suggestion for making one.
- 9 chocolate graham crackers, -(one sleeve)
- 1/3 cup chopped nuts
- 3 Tablespoons butter, -melted
Preheat oven to 375 degrees F.
In a food processor, place the graham crackers and nuts. Pulse until they are fine. Add the melted butter and process until everything is moist.
Press into a 9 inch pie plate and cook for about 10 minutes.
I decided to use the skills I am learning for cake decorating and to pipe Creme Chantilly (whip cream) on the top of the pie. Here is what that looks like.