This is my ALL-TIME favorite "chocolate cream pie" recipe, and my whole family agrees. I like to leave out the bottom layer with the baker's chocolate and sweetened condensed milk because it is much too rich for my taste.
3 squares Baker’s Semi-Sweet Baking Chocolate, melted
¼ cup canned sweetened condensed milk
1 Oreo Pie Crust
½ cup chopped toasted pecans (optional)
2 cups cold milk
2 packages (4-serving size each) Jell-o Chocolate Flavor Instant Pudding
1 tub (8 ounce) Cool Whip whipped topping, thawed
Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick). Spoon 1 ½ cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftover pie in refrigerator.