3. Add the butter and a pinch of salt, and pulse to combine; the mixture should hold together when pinched between your fingers.

4. Transfer the mixture to the prepared pie plate. Using a flat-bottomed measuring cup, press it into the bottom and all the way up the sides of the pan. Refrigerate while you make the filling.

5. Place the cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or a whisk and a large bowl) Beat on medium speed until soft peaks form; set aside.

6. Place the pudding mix and milk in a large bowl and whisk vigorously until very thick and no lumps remain, 1 to 2 minutes.

7. Using a rubber spatula, fold half of the whipped cream (about 2 cups) into the pudding until well-combined and no streaks remain; refrigerate the remaining whipped cream.

8. Pour the pudding mixture into the crust and use the rubber spatula to smooth the top. Press a piece of plastic wrap directly onto the pudding. Refrigerate until the pudding is set and very firm, at least 4 hours and up to 24.

9. Just before serving, top the pie with the reserved whipped cream, spreading it all the way to the edges (you may need to re-whip the cream for about 30 seconds if it has lost its peaks). Garnish with chocolate curls or shavings. For clean slices, wipe the knife in between each slice.

Recipe notes: The crust can be filled up to one day in advance. Refrigerate the extra whipped cream separately. Top with the whipped cream and chocolate curls just before serving. Store leftovers, loosely wrapped in plastic wrap, in the refrigerator overnight.

(Grace Elkus is a senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)