Carefully remove the pie from the aluminum tin and place it on a parchment paper lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it.
Insert 10 wooden pop sticks into the side of the pie @ equal intervals, sticking them thru the crust and about 2" into the filling. If the crust starts to crack, pierce it first with a knife before inserting the sticks.
Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour.
Melt the chocolate in a double boiler. If you don't have a double boiler use the following method. Set a heatproof bowl on top of a deep saucepan of water & bring to boil (do not let the bowl touch the water). Once the water boils, turn off the heat and add two thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted.
Transfer the melted chocolate to a quart-size container and add the remaining chopped chocolate. Puree with an immersion blender until smooth & shiny about 5 to 7 minutes. If you don't have an immersion blender you can stir vigorously with a whisk.
Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges.
Freeze pops at least 15 minutes.