Preparation Steps

• In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
• In a large bowl, whisk together the instant chocolate pudding mixes and milk until well combined and slightly thickened. Let it sit for a few minutes to set.
• Gently fold in the thawed whipped topping until just combined. Do not overmix.
• Spoon the chocolate pudding mixture into the prepared graham cracker crust and spread evenly.
• Chill the pie in the refrigerator for at least 1 hour, or until the pudding is firm.
• Before serving, garnish with whipped cream and chocolate shavings, if desired.