Chocolate Fudge Pie

Ingredients

• 6 ounces chocolate baking squares unsweetened chopped
• 10 servings garnish: raspberries fresh
• 15 oz piecrusts refrigerated
• 14 oz condensed milk fat-free sweetened canned
• 8 oz non-dairy whipped topping fat-free frozen divided thawed

Equipment

• bowl
• oven
• whisk
• wire rack
• aluminum foil
• microwave

Directions

1. Preheat oven to 42
2. 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.
3. Bake at 425 for 8 minutes.
4. Remove weights and foil, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).
5. 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.
6. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
7. Cover and chill 4 to 8 hours.
8. Spread remaining whipped topping over pie; garnish, if desired.