This the only chocolate pie I make. Better make two!
Decadent Chocolate Cream Pie
1 refrigerated pie crust, “blind baked” (baked empty) according to package directions, cooled
4 ounces of UNsweetened baking chocolate
1 can of sweetened condensed milk (not evaporated milk)
12 oz container of Cool Whip, thawed, divided
In the top of a double boiler (or in the microwave) melt together the chocolate and the condensed milk, stirring until smooth and well blended. Set aside to cool to room temp, about 20-30 minutes.
Fold about 8 oz of the Cool Whip into the chocolate mixture – this will be stiff to start out with, but be patient and work slowly, adding the Cool Whip about a third at a time. Set aside about a cup or so of the Cool Whip for the top of the pie.
Refrigerate mixture several hours or overnight.
Put the chilled chocolate-Cool Whip mixture into the prebaked pie crust. Top with the remaining Cool Whip.