For the crust, mix together the melted butter and cookie crumbs then press tightly into the bottom and sides of a 9-inch pie plate. Freeze for at least 30 minutes.

For the pudding, make sure to have all ingredients measured and ready before proceeding. In the bottom of a medium saucepan, dissolve the gelatin in the water and let it thicken for 1 minute. Turn the stove on to medium low heat and whisk in 1 1/2 cups of the milk.

While the milk is warming, combine sugar and cornstarch in a medium bowl, stirring well. In a small bowl, whisk the egg yolks and the remaining 1/2 cup of milk together. Add egg yolk mixture to sugar mixture, stirring well.

When the milk is hot and bubbles begin to form (not boiling, just hot), very slowly pour about a 1/2 cup of the hot milk into the egg mixture, whisking constantly. Return the milk and egg mixture to the pan, whisking constantly. Bring to a boil while continuing to whisk constantly, then reduce heat and simmer until the pudding is thick, about 1 or 2 minutes.

When the pudding is thick and bubbling, remove from heat and stir in the chocolate. Pour the mixture into the prepared pie crust. Immediately cover the pie with a sheet of plastic wrap, pressing the plastic directly onto the pudding to prevent a skin from forming.

Let the pie cool for 1 hour at room temperature, and then refrigerate for at least 5 hours. I like to leave it overnight.

Make the whipped cream, using a standing mixer or hand mixer with whisk attachment and a large bowl. Pour in all ingredients and beat on high until cream is stiff and peaks form. Scoop the whipped topping onto the chilled pie. Garnish with additional cookie crumbs, chocolate shavings, or fresh berries if desired and serve immediately.