Follow these steps for perfect results
pastry pie shell
unbaked
semi-sweet chocolate chips
divided
frozen whipped topping
thawed, divided
cream cheese
softened
milk
cinnamon
ground
chocolate flavor instant pudding mix
Preheat oven to 425°F.
Bake pie crust for 10-12 minutes, or until golden brown.
Remove from oven and let cool completely.
Reserve 1 Tbsp chocolate chips for garnish.
Place remaining chocolate chips in a microwave-safe bowl.
Heat, uncovered, for 1 minute on high, stirring every 10 seconds until smooth.
Spread melted chocolate onto the cooled pie crust, covering the bottom and 1 inch up the sides.
Set aside 1 cup of whipped topping for garnish.
In a mixing bowl, whisk softened cream cheese until smooth.
Gently whisk in milk until blended.
Add remaining whipped topping and cinnamon; whisk until smooth.
Add the chocolate pudding mix; whisk until smooth (mixture will be fairly thick!).
Spoon chocolate mixture into the prepared crust and spread evenly.
Grate reserved chocolate chips over the top of the pie.
Decorate with reserved whipped topping as desired.
Sprinkle with additional cinnamon, if desired.
Chill for at least 30 minutes; refrigerate until ready to serve.
Expert advice for the best results
For a stronger cinnamon flavor, add 1/2 teaspoon of cayenne pepper.
Use a pre-made graham cracker crust for a different flavor profile.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve chilled, garnished with whipped cream and chocolate shavings.
Serve with a scoop of vanilla ice cream.
Pair with a glass of milk or coffee.
Pairs well with chocolate desserts.
Discover the story behind this recipe
Mexican chocolate is often flavored with cinnamon and spices.
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