1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
Garnish: fresh raspberries
How to Make It
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.
This is a good recipe for fatties - not a guilt-free recipe. As a diabetic, I'd have to take 20 mg of insulin to eat this, and that is a lot. High in carbs and fat. Come on Southern Living - that's why I no longer buy the Cooking Light books. Please help people understand why they're fat and to eat light - honestly.
we also found the pie to be a little too sticky so we mixed in the whole tub of whipped topping and it turned out smooth and creamy. Delicious! So easy to make for no occasion but soooo yummy you can use it for special occasions too!
The flavor is great, but like the other review, it is thick! I agree that next time I would add more of the whipped topping to give the pie a softer texture! Super easy!! I doubt I would make this for a "special occasion"...it's more of a "good enough to satisfy my sweet tooth"!!
My family did not like this. They thought it was just too thick. I think it has potential if you added more whipped topping so that it would not be so heavy. The flavor was good. I have to say it was incredibly easy and quick.
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