Photo: Jennifer Davick; Styling: Melanie J. Clarke
Total Time
4 Hours 50 Mins
Yield
Makes 10 servings (serving size: 1 wedge)

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.

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