Frozen Chocolate Cream Pie

Happy belated thanksgiving!

Thanksgiving in my family is full of tradition. Every year we get together with a family down the street and have a big meal together. We’ve done this as long as I can remember. In recent years a new-ish tradition is that we also invite friends/significant others’ to the festivities. This year four friends from school came making our gathering a whopping 16 people.

Another random tradition of our thanksgiving gathering is playing this ridiculous board game called Masterpiece. The premise is you’re a rich art collector (each player starts the game with $15 million) and you bid for paintings that randomly get assigned values from forgery ($0) to $10 million. Sounds… fun right? I snapped this picture during the game. Wouldn’t it make a good advertisement for the wholesome family fun that the game provides?

As for the food, we always have a glorious combination of Chinese food and traditional American thanksgiving food. I was in charge of making a few things like macaroni and cheese, green beans and corn, but the new recipe this year was frozen chocolate cream pie! It was a good recipe, but I did make a few changes. I nearly doubled the chocolate and milk, and instead of using whipped topping I made homemade whipped cream.

The rest of my time at home was good. Got to see lots of friends and spend some time with family. Thanks to my mom for taking me shopping on Friday! I got a few sweaters and 2 wicked cool pairs of Converse (2 pairs = $15!!). I won’t go into my trip back to Madison. It’ll just make me mad. Haha. But I was welcomed back by great friends here. I’m thankful for them too 🙂

Now, on to the recipe!

Pie recipe from Taste of Home.
Whipped cream recipe from

Pie Ingredients
1 1/2 cups graham cracker crumbs
5 tbsp sugar
1/3 cup butter, melted
1 cup semisweet chocolate chips
7 tbsp milk
3 oz cream cheese

Whipped Cream Ingredients
3 cups heavy cream
3 tsp vanilla extract
4 tbsp confectioners sugar

In a bowl combine graham cracker crumbs, 3 tablespoons of sugar and the melted butter. Press into a 9″ pie plate and bake at 350 for 7-10 minutes. Refrigerate for at least 30 minutes.

In a bowl whip heavy cream with a hand mixer until stiff peaks form. Add vanilla extract and confectioners sugar and continue to beat until well mixed. Refrigerate along with the pie crust.

In a microwave-safe bowl, microwave chocolate chips and 4 tablespoons of milk for 1-2 minutes, or until melted.

In another bowl, beat cream cheese and 2 tablespoons of sugar until smooth. Stir in melted chocolate mix, and continue to beat. Fold in 3 cups of whipped cream. Save the rest for garnish. Pour chocolate cream mixture into the cooled pie crust and chill in a freezer for at least 4 hours. This is what it looked like before I put it in the freezer.

Before serving, top with the rest of the whipped cream. (If it’s gotten runny beat it for a few minutes and it should become harder). Garnish with chocolate chips if you have leftovers.

In the end it had a consistency like ice cream cake. Especially the next day when the whipped cream on top froze too. But it’s not the same thing as an ice cream cake. (Cool points if you get the reference)


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