Preparation

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