My Mom's Chocolate Pie

This no-bake light fluffy chocolate pie is a holiday favorite of my family. It is very easy to make if you have a hand mixer or start with room temperature cream cheese and do it by hand. You can also crush the graham crackers in a plastic bag by hand. This recipe is for a 9" pie pan. For a 7" pan see the bottom of this post. If you like cream cheese up the cream cheese by 1-2 oz.

The recipe is here, and pictures of the process are below:

Ingredients:

Crust:

• 14 graham crackers (or 2 cups graham cracker crumbs)

• 1/3 cup white sugar

• 8-9 tbsps. salted butter, melted

Filling:

• 3/4 cup semi-sweet chocolate chips (use more if desired)

• 1/3 cup + 2 Tbsp. milk, divided

• 6 oz. cream cheese, softened

• 1/3 cup white sugar

• ~5-6 cups Cool Whip, about 1 1/2 8 oz. container (2/3 of a 1L container)

Directions:

1. Use a Ziploc bag with a rolling pin or a food processor to grind the graham crackers into fine crumbs (sand-like texture).

2. Mix graham cracker crumbs, sugar, melted butter (you may need less butter) together until well blended. It should stick together if you squish it in your hands.

3. Press the graham cracker mixture into a pie plate, but not too firmly, just until it seems stable. Wrap the pan and place in a freezer.

4. Beat cream cheese, most of the milk, and sugar together until well mixed.

5. Microwave chocolate and 2 Tbsp. of the milk in a bowl on high for 20-30 seconds or until melted, stirring until smooth.

6. Stir the melted chocolate into the cream cheese mixture and mix well. Cover and refrigerate 10 minutes to cool.

7. Fold in the Cool Whip into the cream cheese mixture. Taste and adjust cool whip as needed. Then transfer the mixture to the pie crust, smoothing it out.

8. Freeze 4 hours or until firm. To serve, bring to room temperature for about 10 minutes. Cover and store leftover pie in freezer up to 2 weeks or in the refrigerator for up to 1 week.

9. 8 servings.

First you grind the graham crackers.

Mix them with sugar before pouring in the melted butter.

After mixing in the melted butter.

Press into a pie pan, wrap tightly, and chill.

Now to the filling:

Add in the cream cheese, most of the milk, and sugar. Then beat together until well mixed.

Mixed!

Before melting the chocolate chips with some milk.

After melting. Now we'll mix it into the cream cheese mixture:

After mixing the chocolate in well. Chill and then add the cool whip.

Before folding in the whipped cream.

After folding in.

Add the filling to your pan with prepared crust. Decorate if desired and chill. It's done!

For 7 inch pie pan:

• 9 finely ground graham cracker (sand texture) (about 1 1/3 cups crumbs)

• 3 Tbsp. white sugar

• 6 tbsps. salted butter, melted

Filling:

• ½ cup semi-sweet chocolate chips

• 1/3 cup milk, divided

• 4 oz. Cream Cheese, softened

• 3 Tbsp. sugar

• 3 1/2 cups, or 1 8 oz. container Cool Whip