Chocolate Layer Pie

Pastry for Single-Crust Pie
1 (4 or 5 1/4 ounce) package regular chocolate pudding mix
1 (3 1/2 or 3 3/4-ounce) package instant vanilla pudding mix
1 cup milk
1 cup daairy sour cream
2 tablespoons milk
chocolate curls

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450 degrees oven to 10-12 minutes or till golden. Cool thoroughly on rack. To prepare filling. In saucepan, prepare chocolate pudding according to package directions for pie filling. Cover surface with clear plastic wrap or waxed paper; cool to room temperature. Prepare vanilla pudding according to package directions for pie except use 1 cup milk; stir in sour cream. Beat mixture with electric moxer or rotary beater at low speed for 1 1/2 to 2 minutes or till cramy and well-blended. Stir 1 cup of the prepared vanilla pudding into the cooled chocolate. Stir till thoroughly mixed and smooth. Spread chocolate filling evenly in baked pastry shell. Add the 2 tablespoons milk to the remaining vanilla pudding, stirring till smooth. Immediately spread vanilla pudding over chocolate filling. Cover; chill 3 to 4 hours or overnight. Garnish pie with chocolate curls.

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