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Chocolate Fudge Pie

 2 Ratings
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  • Prep Time 15 min
  • Total Time 4 hr 50 min
  • Servings 10
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A decadent yet guilt-free chocolate filling is poured into a baked Pillsbury® refrigerated pie crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
6
oz unsweetened baking chocolate, chopped
1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
1
container (8 oz) Cool Whip™ fat-free frozen whipped topping, thawed
Fresh raspberries, if desired

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
  • 2 Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
  • 3 Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
  • 4 Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.
 

Nutrition Information

No nutrition information available for this recipe.
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