Instructions

1. Prepare the crust by placing Nutter Butter cookies in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
2. Transfer cookie crumbs to a mixing bowl and pour melted butter over them. Mix thoroughly until the crumbs are completely coated and mixture resembles wet sand.
3. Press the cookie-butter mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Use the back of a spoon or measuring cup to compact the crust.
4. Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10-15 minutes.
5. In a large mixing bowl, whisk together chocolate pudding mix and milk until smooth and well combined. Let the mixture sit for 3-5 minutes to begin thickening.
6. In a separate bowl, whip heavy cream until stiff peaks form using an electric mixer or whisk.
7. Gently fold the whipped cream into the chocolate pudding mixture, creating a light and creamy filling. Mix until fully incorporated but be careful not to deflate the whipped cream.
8. Remove the chilled crust from the refrigerator and pour the chocolate cream filling evenly into the crust.
9. Spread whipped topping over the chocolate filling, creating decorative swirls with the back of a spoon.
10. Garnish the top of the pie with chocolate shavings, using a vegetable peeler or grater to create delicate curls.
11. Refrigerate the pie for at least 2-3 hours or overnight to allow the filling to set completely and flavors to meld.
12. Before serving, let the pie sit at room temperature for 10 minutes to soften slightly. Slice and serve chilled.