Chocolate Fudge Pie

By Debbie54

Ingredients

• 1/2 15 oz package refrigerated piecrust
• 6 oz unsweetened chocolate baking squares, chopped
• 1 14 oz can fat-free sweetened condensed milk
• 1 8oz container fat-free frozen whipped topping, thawed and divided
• Garnish: fresh raspberries

Preparation

Step 1

1)Preheat oven to 425. 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.

2)Bake at 425 for 8 minutes. Remove weights and foil, and bake 5-7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).

3)Meanwhile, microwave chocolate in a large microwave safe bowl at HIGH 1 to 1 ½ 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.

4)Cover and chill 4-8 hours. Spread remaining whipped topping over pie; garnish if desired