Chocolate Fudge Pie

This recipe comes from the Healthy Living section of Southern Living. Makes 10 servings.



1/2 (15 oz) package refrigerated piecrusts
6 oz unsweetened chocolate baking squares, chopped
1 (14 oz) can fat-free sweetened condensed milk
1 (8 oz) container fat-free frozen whipped topping, thawed

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.

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).

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 4-8 hours. Spread remaining whipped topping over pie; garnish, if desired.