If you like chocolate then you will love this. Eat this pie right out of the freezer, or for more of an Ice Cream consistency let it sit out longer for a creamier consistency.
FROZEN CHOCOLATE CREAM PIE
1 1/2 cup(s) CHOCOLATE GRAHAM CRACKER CRUMBS
3 tablespoon(s) SUGAR
1/3 cup(s) BUTTER; Melted.
1/4 cup(s) SUGAR
1/4 cup(s) CHOCOLATE SYURP
1 package(s) (8 ounce) CREAM CHEESE; Room Temperature.
1 3/4 cup(s) MILK
1 package(s) (3.9 ounce) INSTANT CHOCOLATE PUDDING
1 container(s) (8 ounce) COOL WHIP; Thawed.
1/3 cup(s) CHOCOLATE CHIPS
1 1/2 tablespoon(s) BUTTER
Prepare crust by mixing crumbs, sugar and melted butter together in a bowl.
Add crumbs to a 9 inch pie pan.
Spread out crumbs evenly on bottom and up sides of pan.
Flatten crumbs with your fingers.
Bake at 350 degrees for 7 minutes.
Remove from oven and set aside to cool.
Add the sugar, chocolate syrup and cream cheese to a mixing bowl and mix until smooth.
In another bowl; add pudding mix and milk and mix together until there are no longer any lumps.
Add pudding to the cream cheese mixture, beating until combine.
Fold in thawed cool whip; do not over mix.
Place pudding mixture in refrigerator for 10 minutes or until almost set.
Pour pudding mixture into cooled pie crust.
Place pie in freezer for 4 hours, or preferrably overnight.
Just before serving make topping and drizzle topping over frozen pie.
Return pie to freezer for at least 10 minutes to allow chocolate to harden.
In a small sauce pan or in a microwavable safe dish; add the butter and chocolate chips and heat until chips are just melted.
Once chocolate is melted; allow to cool for 5 minutes.
Drizzle the topping over pie.
To serve; let pie sit out at room temperature for 10 to 15 minutes then cut into slices.
If you prefer a creamier pie; slice pie and place on plate to soften more.
Store any leftovers in the freezer covered with plastic wrap.