Instructions

• Place the 1 peanut butter cookie pie crust on a plate or baking sheet and set aside.
• Put 4 ounces chopped unsweetened chocolate in a large microwave-safe bowl.
• Microwave the chocolate on 50% power in 30-second increments, stirring between each increment, until the chocolate is melted and smooth. (Continue 30-second increments as needed.)
• Let the melted chocolate cool for 5 minutes.
• Stir the 14-ounce can of sweetened condensed milk into the cooled chocolate until the mixture is smooth and uniform.
• Measure the 12 ounces whipped topping (Cool Whip). Add 8 ounces of the whipped topping to the chocolate-condensed milk mixture and fold gently with a spatula until evenly combined, taking care not to overmix.
• Spoon and spread the chocolate filling evenly into the prepared pie crust.
• Refrigerate the pie until set, at least 2 hours.
• Before serving, spread the remaining 4 ounces whipped topping over the chilled pie. Serve chilled.