• Place the bowl and whisk attachment of a stand mixer into the freezer to chill.

Make the crust:

• (For a no-bake crust option, see the note at the bottom of the recipe card!)
• Preheat the oven to 375° F.
• Place the graham cracker crumbs into a medium bowl. Pour in the melted butter. Stir until all the crumbs are moistened. You can also complete this step in a food processor if you'd like.
• Press the butter-crumb mixture into an even layer over the bottom and up the sides of a 9-inch pie plate.
• Bake the shell for 15 minutes until it is a deep golden brown. Remove and let the crust cool completely.

Make the whipped cream:

• Assemble the chilled bowl and whisk on the stand mixer and pour the whipping cream into the bowl. Whisk the cream on high. Slowly add in the confectioner's sugar as the mixer is running. Whisk the cream for about 3-5 minutes until it holds stiff peaks.

Make the filling:

• In a large bowl, combine the milk and ONE of the pudding mixes. Whisk them together.
• Stir in 3 cups of the whipped cream.
• Sprinkle the second box of pudding mix over the mixture and stir it in. Stir until the mixture is smooth—it will be thick.

Fill the pie:

• Spoon the chocolate pudding mixture into the crust. Use the back of a spoon to smooth the top.
• Drizzle the salted caramel evenly over the top of the chocolate filling.
• Spread the rest of the whipped cream over the caramel, smoothing it edge to edge. Sprinkle the grated chocolate over the top.
• Cover and refrigerate the pie for at least 15 minutes, or even for a few hours to overnight. 
• Slice and serve the pie immediately.

For a No-Bake Version:

• After pressing the graham cracker and butter mixture into the plate, cover the crust with food wrap and place it in the fridge fpr an hour, or until firm. Then, add the filling as directed.
• Another no-bake option is to use a premade graham cracker crust from the grocery store.