Chocolate Silk Pie

SUPER EASY CHOCOLATE SILK PIE

1 - Graham Cracker Crust

1 - 8 oz. tub Cool-Whip

1 - 7 oz. Hershey Milk Chocolate Bar

Set the Cool-Whip out until it is room temperature.

Melt the Hershey Bar in microwave stirring every 30 seconds.

Stir in the Cool-Whip until fully incorporated.

Pour into Graham Cracker crust.

Cover and refrigerate until set.

For best results - make it the day before you want to serve.  Will keep several days in the fridge - IF - it lasts that long.

ENJOY!

The hardest part about this pie - is waiting for the Cool-Whip to get to room temperature.  If it is the slightest bit cool - it will not mix well.  When the HOT melted chocolate hits cool Cool-Whip it will immediately start to clump.  It needs be as smooth as SILK or it wouldn't be called Chocolate SILK pie!