I wasn't so sure about this one... it's a Pampered Chef recipe which sometimes are fabulous and other times just ok. Plus I got the crust a little darker than I would have liked. BUT when I served it at Book Club, it was a hit and we also enjoyed it the next night when my sister visited.
Mexican Chocolate Pie
1/2 package refrigerated pie crusts (1 crust)
1/2 cup semi-sweet chocolate morsels, divided
12 ounces whipped topping, thawed
8 ounces cream cheese, softened
1/2 cup milk
1 tsp cinnamon
1 package (3.9 oz) chocolate instant pudding & pie filling
Preheat oven to 425°. Let pie crust stand at room temperature 15 minutes (my package actually said 40 minutes, so I did the longer amount). Gently unfold crust into pie plate, pressing dough into bottom and up sides. Prick bottom and sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.
Reserve 1 tablespoon of the chocolate morsels for garnish. Microwave remaining chocolate on HIGH 1 minute, stirring every 10 seconds until melted and smooth. Do not overheat. Spread chocolate over bottom and 1 inch up sides of prepared pie crust.
Reserve 1 cup of the whipped topping for garnish. Whisk cream cheese until smooth; gradually add in milk until well blended. Add remaining whipped topping and cinnamon; whisk until smooth. Add pudding mix; whisk again until smooth. (Mixture will be thick.) Spoon filling into crust, spreading evenly.
Grate reserved chocolate over top of pie. Pipe a decorative border around edge of pie with reserved whipped topping. Sprinkle with additional cinnamon, if desired. Refrigerate 30 minutes or until ready to serve.
I really liked the melted chocolate spread over the crust. It made it hard to cut, though, and we laughed about all the noise we were making at the table trying to cut each bite off. Still a good thing!