Mexican Chocolate Pie

1 unbaked pastry pie shell
1/2 cup semisweet chocolate chips - divided
1 12ounces container frozen whipped topping, thawed, divided
1 8 ounces package cream cheese , softened
1/2 cup milk
1 teaspoon cinnamon (Mexican recommended; may use more of regular ground cinnamon)
1 package chocolate flavor instant pudding and pie filling mix (4 serving size)

Preheat oven to 425 F. Bake pie crust 10-12 minutes or until golden brown. Remove from oven and allow to cool completely. Reserve 1 Tbsp chocolate chips for garnish. Place remaining chips in small microwavable bowl. Heat, uncovered for 1 minute on high, stirring every 10 seconds until smooth. Using a small rubber spatula, spread melted chocolate onto cooled pie crust (over bottom and 1 inch up the sides). Set aside 1 cup whipped topping for garnish. Whisk softened cream cheese in mixing bowl until smooth. Gently whisk in milk until blended. Add remaining whipped topping and cinnamon; whisk until mixture is smooth. Add the pudding mix; whisk until smooth (Mixture will be fairly thick!). Spoon chocolate mixture into prepared crust and spread evenly. Grate reserved morsels over top of pie. Decorate with reserved whipped topping as desired. Sprinkle with additional cinnamon, if desired.

Chill for at least 30 minutes; refrigerate until ready to serve.