Cream pies such as this one are my absolute favorite. They are silky, smooth and ever so decadent.
Check out what my pals over at Recipe Lion had to say about this recipe:
This pie was part of our No Name Pie contest. We thank Susan Payne for coming up with it’s new name! Thank you to all who participated, it was a very hard choice! – Editors of RecipeLion.
I can totally see why this pie was the chosen winner. It’s fabulous.
Ingredients
1 cup mini chocolate chips (semi-sweet)
1/2 cup Domino sugar
8 ounces tub Cool Whip non-dairy topping
1/3 cup TruMoo milk
1 (8-ounce) package Philadelphia cream cheese, softened
1 Oreo pie crust (6-ounce) package (see directions for any necessary baking)
1 teaspoon McCormick vanilla extract
1/2 cup chopped walnuts
1/3 cup Toll House cocoa powder
Instructions
Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy.
Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture.
Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound.
Garnish top of pie with remaining nuts and mini chocolate chips (if desired).
Refrigerate 2 to 4 hours and serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this pie with lots of extra whipped cream.
Thank you to Recipe Lion for this great recipe.
I don’t know which is better, Easy to make or tastes so good! Whichever, I’m going to try most of these.