Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living February 2010


Credit: Jennifer Davick; Styling: Melanie J. Clarke

Recipe Summary

4 hrs 50 mins
Makes 10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

329 calories; fat 14.4g; saturated fat 7.5g; mono fat 2.7g; poly fat 0.3g; protein 5.6g; carbohydrates 47g; fiber 2.8g; cholesterol 7.5mg; iron 2.9mg; sodium 144mg; calcium 119mg.