10 Minute Chocolate Pie
This is a very easy pie to make, only 10 minutes literally. I have had raves about this pie every time I serve it.
This is a very easy pie to make, only 10 minutes literally. I have had raves about this pie every time I serve it.
- Carbohydrate 19.94470125 g
- Cholesterol 31.26125 mg
- Fat 9.7258165625 g
- Fiber 0 g
- Protein 1.712608125 g
- Saturated Fat 5.48126278125 g
- Serving Size 1 1 Serving (48g)
- Sodium 91.39428125 mg
- Sugar 19.94470125 g
- Trans Fat 1.387361 g
- Calories 170 calories
Step-by-step
- Cream the cream cheese with the milk and sugar until very creamy.
- Add the melted chocolate to the cream cheese mixture and beat well.
- Add a pinch of salt and vanilla, if desired.
- Take off mixer and fold Cool Whip by hand into the mixture.
- Pour into piecrust and top with chocolate curls or shavings and a Hershey's Kiss.
Operating under a strict ten-minute preparation window requires eliminating thermal cooking steps entirely. This approach relies on mechanical aeration and dairy stabilization rather than stove heat. Soften the eight ounces of cream cheese to room temperature before mixing. Cold cheese resists incorporation, leaving lumps that fail to absorb the sugar uniformly. Beat the cream cheese, two tablespoons of milk, and quarter cup of sugar until the mixture appears completely smooth and holds a light sheen. Temperature control dictates success here. Melt the two ounces of semisweet chocolate gently, allowing it to cool slightly before integration. Hot chocolate will destabilize the dairy proteins and deflate the whipped topping during folding. Fold the whipped topping into the base by hand using a flexible spatula. Mechanical mixers shear fragile air bubbles, reducing overall volume. Substituting heavy cream whipped to stiff peaks for the prepared whipped topping changes the moisture balance, requiring an extra hour of refrigeration to set properly. Neufchâtel cheese functions as a direct one-to-one swap for cream cheese, though the lower fat content produces a softer interior structure upon slicing. Granulated sugar can be replaced with powdered sugar, which introduces cornstarch and creates a firmer final texture. Pour the finished filling into a standard nine-inch graham cracker crust immediately after mixing. Chill the assembled pie for at least two hours to allow the saturated fats in the cream cheese and chocolate to solidify completely. Proper chilling ensures clean slices without sticking to the knife blade.
