1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
Garnish- fresh raspberries
Instructions
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
to 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 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.
4. Cover and chill 4 to 8 hours. Spread remaining whipped topping
over pie; garnish, if desired.
Originally Submitted
5/6/2010
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