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.

This sounds wonderful!!! :D:D:D

Ok, forget the cookies on the last post. I want chocolate pie, oh my. I may have to make this tom. instead.

Sounds good!

Sounds easy and fast. Chocolate..............MMMMMMMMM
I am making this!!

The chocolate has to be room temp or cool before adding the cool whip or the cool whip will melt. I was in a hurry and didn't let the mixture cool completely and the filling didn't firm up. We ate it with a spoon like pudding and not one crumb was left in the pie plate.

Thanks for the heads up :D:D:D

Sounds wonderful