Heat chocolate and 2 Tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with additional whipped topping and chocolate curls, if desired. Let stand at room temperature for about 1 hour before serving. store any leftover pie in freezer.
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