1 cup sour cream
1 cup milk
1 (3-3/4 ounce) box instant chocolate pudding
1 (8 ounce) container cool whip
In a 8" or 9" pie plate, bake the pie shell according to directions. Cool. If using the graham cracker crust follow the directions on the package.
Combine the sour cream and milk and mix well. Add the chocolate pudding and mix. Fold in the cool whip and pour into the pie shell. Spread evenly. Chill 2 to 3 hours. Top with chocolate curls if desired.
Makes 6 servings.