You can this creamy chocolate pie filling in vary ways of convenience or homemade. The quickest way is by using whipped topping and ready-made pie crust. It’ll be a little sweeter because the whipped topping is already sweet. Or you can go full homemade and make your own crust and homemade whipped cream. Both are fairly easy to do, but it just takes a little more time on your part. By making your own whipped cream for the filling, you can customize the sweetness level to your preference. Refer to the write up for step-by-step phootos.
Thaw pie crust. Poke holes throughout the pie crust with a fork. Blind bake according to manufacturer instructions.
In bowl combine dark chocolate and milk. Microwave for about 1-2 minutes or until chocolate is melted. (Tip - Don't over heat the chocolate. It might seize up or get clumpy) Use a rubber spatula to mash and stir chocolate to make sure it’s smooth. Allow chocolate to cool about 10-15 minutes on the counter, but don’t put it in the fridge or else it will harden too fast.
Once chocolate isn't too warm but is still creamy, fold in the whipped topping. If needed, whisk the mixture to make it smooth and combined.
Pour chocolate mixture into the pie crust. Chill for at least 2 hours to let the chocolate set before serving.
Serve with optional whipped topping, whipped cream and/or chocolate shavings.
1 1/2 cups heavy cream whipped (makes @ 3 cups) = 8 oz whipped toppingMake sure to whip your heavy cream to stiff peaks. Feel free to sweeten it as much or little as you like with the powdered sugar. See this write up for making whipped cream.