Chocolate Fudge Pie

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.

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Servings 10

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ingredients 5
Prep Time 15 min
Total Time 4 hr 50 min

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) frozen fat-free whipped topping, thawed

: Fresh raspberries, if desired

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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.