A luscious and creamy chocolate pie that will delight your taste buds.
Combine the sugar, cornstarch, and salt in a saucepan.
Mix the dry ingredients thoroughly to avoid lumps in the filling.
Gradually whisk in the milk until smooth.
Add the milk slowly while whisking to ensure a lump-free mixture.
Add the chocolate chips and egg yolks, and cook over medium heat, stirring constantly, until the mixture thickens.
Stir continuously to prevent the mixture from sticking to the pan.
Remove the saucepan from heat and stir in the cream cheese until smooth.
Ensure the cream cheese is softened for easier blending.
Cover the surface of the mixture with plastic wrap and refrigerate until cool.
Press the plastic wrap directly onto the surface to prevent a skin from forming.
Reserve 1 cup of whipped topping and fold the remaining topping into the cooled chocolate mixture.
Fold gently to maintain the light texture of the whipped topping.
Spoon the mixture into the prepared pie crust, cover, and refrigerate for 6 to 8 hours or overnight.
Chill the pie thoroughly for the best texture.
Top the pie with the reserved whipped topping and garnish with chocolate curls before serving.
Use a vegetable peeler to create chocolate curls from a chocolate bar.
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