- 1/2 cup semisweet chocolate chips
- 1 1/2 teaspoons shortening
- 1 (9 inch) prepared chocolate crumb crust
- 2 cups fresh raspberries
- 1 (8 ounce) carton frozen whipped topping, thawed
- Melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving.