Chocolate Silk Pie With Marshmallow Meringue

I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!

• Ready In: 15 mins
• Serves: 10
• Yields: 1 pie

Ingredients

• 4 (1 ounce)  bittersweet chocolate squares
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme, divided
• 1 (4ounce) package instant chocolate pudding mix
• 1  cup milk
• 9  inches  Oreo cookie pie crusts
• 1  cup Cool Whip Topping, thawed
• 1 (1 ounce)  bittersweet chocolate square, for chocolate curls

Directions

1. In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
2. To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
3. In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
4. Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
5. To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
6. Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.