Follow a recipe for a graham cracker crust or use a store-bought graham cracker crust.

For the pudding, add the water and gelatin together in a medium saucepan. Let it dissolve and thicken for one minute. Turn the stove on to medium low heat and whisk in 1 1/2 cups of the milk.

While the milk is heating up, 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 (but before it boils), 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. Once the chocolate is all dissolved, 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 5 hours or overnight for best results.

Next, make the the whipped cream using a stand mixer or food processor. 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 white chocolate shavings and fresh red berries, strawberries or pitted dark sweet cherries. Serve immediately and enjoy!