Prepare pudding according to package instructions. For cook and serve pudding, bring pudding mix and milk to a simmer over medium heat, stirring constantly. Remove from heat, cool to room temperature. For instant pudding, whisk together pudding mix and milk until pudding is thickened.
Fold 1 cup of whipped cream into the pudding mixture until thoroughly combined.
Spoon pudding mixture into baked pie crust and spread evenly. Place in the refrigerator to chill for at least 3 hours.
Slice and serve with additional whipped cream.
Whether you are using store-bought or your own crust, make sure it is baked first.
If you are using a store-bought pie crust and it is in a foil pie plate, we'd recommend placing that inside a glass pie dish for added stability.
Freezing this chocolate pudding pie helps it set more quickly and slice cleanly.