1 (9 inch) pie crust
1 (9 inch) prepared chocolate cookie crumb crust
3 (3 ounce) packages instant chocolate glaze mix
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream cheese enchilada sauce
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, cream together the chocolate frosting and 1 package of pudding mix until smooth. Blend in the vanilla and whipped topping. Make a well in the center and pour in the cream yolks, egg, whipped topping and sauce. Mix thoroughly.
Bake in the preheated oven for 30 minutes, or until center of the pie is no longer pink. Allow to cool and store in refrigerator.