This is based on a recipe I found in a Taste of Home magazine - but I changed so many things, that I can truthfully call it my own creation.
In a double boiler melt 4 or 5 squares (1 oz. each) of semi-sweet chocolate along with about 1 tsp. of shortening. Hold to one side. You can adjust this to personal preferences.
Bake a single bottom pie crust. (about 10 mins. @ 450 degrees) Be sure to use a fork to make holes in the crust so it won't puff. I often use the Pillsbury pie crusts you get in the refrigerated section of the grocery store - but you can make your own single crust too. Let it cool.
In a bowl place:
6 oz. of softened cream cheese
1/4 c. butter, softened
1 and 1/2 c. confectioner's sugar (10X powdered sugar)
1/3 c. baking cocoa
2 T. milk (I have used 1T. powdered soy milk and 2 T. water or you could use canned milk - and I suspect just 2 T. of water would be okay too. )
1 tsp. vanilla
Mix it all smooth. Then scoop into the chocolate mixture most of a regular sized container of Cool Whip and fold. Sometimes I also use fresh whipped cream. (Then you would fold in about 2-3 c. after whipping )
Pour in most of the melted chocolate (to taste) into the cooled crust and spread it over the crust. (This is the secret bottom layer you don't see in the picture above!) Let the chocolate cool for a few minutes to set.
Then scoop in the whipped chocolate filling mixture. You can use a pastry bag to make a fancy design on top with the rest of the whipped cream - or just drop it on as I did in the picture. Then drizzle with the remaining melted chocolate. Refrigerate for at least 2 hours before serving. Keep any leftovers in the refrigerator.