Chocolate Sweetie Pie

Microwave chocolate in a small bowl on high, stirring every 10 to 15 seconds, until melted and smooth.

Put mascarpone into a large bowl; stir in chocolate until no white streaks remain. Spoon into pie crust; spread evenly. Refrigerate at least 1 hour or until firm, or cover with lid and refrigerate overnight.

If refrigerated overnight, let stand at room temperature 30 minutes before serving so that it softens slightly. Garnish with whipped cream and sprinkles, if desired.

Layer chocolate mascarpone mixture with whipped cream in parfait glasses.

Stir 2 Tbsp hazelnut, almond or orange liqueur into mascarpone mixture.

Substitute semisweet, milk or flavored chocolate (espresso, orange or mint) for the extra-dark.