Dessert: Chocolate Fudge Pie

Ingredients

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

Instructions

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 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.

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