Make the rich chocolate graham cracker crust by mixing finely crushed graham crackers with cocoa powder and sugar until well combined. Thoroughly mix in melted butter until the chocolate graham crumbs easily stick together.
Pour the heavy cream into a mixing bowl. Beat on medium speed to medium-stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.
Fold half of the whipped cream into the remaining chocolate pudding. Mix until smooth and well combined. Transfer the whipped cream and chocolate pudding filling on top of the first jello chocolate pudding layer. Smooth the top of the creamy filling and cover with plastic wrap.
When it’s time to serve, remove the no bake pudding pie from the fridge and top with your desired toppings. I suggest topping this easy chocolate cream pie with the remaining whipped cream and chocolate shavings.