Double-Chocolate Cream Pie

I make this, but have learned to vary the recipe a little bit.  The filling is VERY dense, but VERY good!  I usually buy a pre-made, refrigerated pie crust because it’s easier.  I do need pie weights though…  I have some rice that I use to pre-bake the pie crust with.  It works, but not the best method.  Yes, beans would be better.  Shush!I had two recipes that I was blending together and got the semi-sweet chocolate amount mixed up.  I use 4 ounces of semi-sweet chocolate instead of the 1.5 ounces it calls for.  When it cools, then I add about a cup of whipping topping.  Cool Whip Lite being the one I use the most.  If you buy the larger tub, then you will have extra left over to top the pie with.  You have to wait until it’s room temperature or just slightly warmer or else the topping will just melt into the filling and not make it silk like.

It is VERY chocolatey and tasty.  I”ve been using the pie crusts from Walmart.  They scored higher than Pilsbury in Cooking Light.  They do taste better, are flakier, and hold up better on the bottom crust.  But that’s just MHO.  It also helps that they’re cheaper.  LOL

I found some special dark chocolate chunks.  I may need to find those again and make the pie with those.  They seem to be darker than the semi-sweet chocolate from Bakers and would add more chocolate flavor…as if that was even possible.  This is an easy go to recipe for a chocolate pie that is really good!