Over a double boiler, melt the chocolate chips. Off the heat, whisk in the cream. Pour into a room-temperature crust and coat completely, including up the sides. Refrigerate to harden.

Prepare pudding and let sit for 5 minutes to cool a bit before transferring to the chocolate-coated pie crust and smoothing into an even layer or slightly higher in the center. Cover with plastic wrap and place in the fridge for at least 4 hours or until completely chilled.

Just before serving, remove the pie from the fridge, cover with whipped topping and chocolate sprinkles. Enjoy!