Chocolate Fudge Pie
- 1/2 (15-oz.) package refrigerated piecrusts
- 6 ounces unsweetened chocolate baking squares, chopped
- 1 (14-oz.) can fat-free sweetened condensed milk
- 1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
- Garnish: fresh raspberries
- Preheat oven to 425u0b0. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
- Bake at 425u0b0 for 8 minutes. Remove weights and foil, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).
- Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
- Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.
baking squares, condensed milk, frozen whipped topping, fresh raspberries
Taken from www.myrecipes.com/recipe/chocolate-fudge-pie-1 (may not work)