Mexican Chocolate Cream Pie

 
a Pampered Chef recipe

Ingredients:

1 refrigerated pie crust (from 15 oz. pkg.), softened as directed on package
1/2 cup semi-sweet chocolate chips, divided
1 container (12 oz.) Cool Whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling
1 tsp. cinnamon

Directions:

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in pie pan pressing dough into bottom and up sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Reserve 1 TBSP of the chocolate chips for garnish. Place remaining chocolate chips in microwavable dish, microwave, uncovered, on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not over heat. Spread chocolate over bottom of pie crust and up sides 1 inch.

Set aside 1 cup of Cool Whip.

Whisk cream cheese until smooth. Gradually add in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth. The mixture will be very thick. Fold in remaining Cool Whip (left after setting aside one cup). Spoon filling into pie crust.

Grate reserved chocolate chips over top of pie. Pipe a decorative border around the edges of the pie using an open star tip on the Easy Accent Decorator (or some other icing/frosting device). Sprinkle with additional cinnamon (optional). Refrigerate at least 30 minutes or until ready to serve.

Yield: 12 servings