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Double Chocolate Cream Pie

1 (7 1/2-ounce) package chocolate pudding mix
3 cups milk
1/3 cup semisweet chocolate chips
2 tablespoons butter

1 (9-inch) baked pie shell
1 (8-ounce) container frozen nondairy whipped topping, thawed

1. In a saucepan over medium heat, combine chocolate pudding mix, milk, semisweet chocolate chips, and butter. Cook and stir over medium heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes, stirring twice.
2. Pour into a baked pie shell and chill for 3 hours. Top with nondairy whipped topping before serving.

Makes 8 servings.