Mexican Chocolate Cream Pie

(from: The Pampered Chef: Stoneware Inspirations)

1 refrigerated pie crust (from 15 oz pkg.), softened as directed on pkg.
1/2 C semi-sweet chocolate morsels, divided
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg. (8 oz) cream cheese, softened
1 C milk
1 pkg (3.9 oz) chocolate instant pudding and pie filling
1 tap. ground cinnamon

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle using lightly floured roller. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry too Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.
Reserve 1 T of the chocolate morsels for garnish. Melt remainder of chocolate morsels in microwave on high for 1 minute or until melted and smooth. Do not overheat. Spread chocolate over bottom and 1 inch up sides of pie crust.
Fill pastry bag with whipped topping and snip end of corner; set aside. Whisk cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth (mixture will be thick). Fold in remaining whipped topping. Spoon filling into crust, spreading evenly.
Grate reserved chocolate morsels over top of pie. Pipe decorative border of whipped topping around edge of pie; sprinkle with additional cinnamon, if desired. Refrigerate at least 30 minutes or until ready to serve.