Combine flour and salt in a large bowl. Cut in butter with a fork or pastry blender to small crumbs. Add water. Mix with hands until dough forms a ball, adding extra water 1 Tbsp at a time, if needed. Press dough into a flat disc, cover with plastic wrap and chill in freezer for 15 minutes or the refrigerator for 30 minutes.

Flour countertop and rolling pin. Unwrap pie crust. Roll from the center outwards and rotate the dough after a few rolls. Add extra flour underneath as necessary, so it doesn't stick to the counter. Continue rolling and rotating the crust until the dough is about ¼" thick, and nice and round.

Gently fold crust in half and lift into a 9-inch pie dish. Unfold crust and shape to pan. Cut off excess crust and crimp edges. Prick crust on bottom and sides with a fork. Place a round piece of parchment paper inside the crust and fill with raw, dry beans.

Bake crust at 350 degrees Fahrenheit for 20 minutes. Remove parchment paper and beans and bake for 12-15 minutes more or until golden brown. Cool completely.

In a bowl, combine chocolate pudding mix and milk. Will thicken quickly. Set aside.

In the bowl of a stand mixer with the whisk attachment beat the heavy cream and powdered sugar until stiff peaks form.

Fold half of the whipped cream into the chocolate pudding mixture. Empty chocolate filling into baked crust and spread evenly with a spatula.

Top with remaining whipped cream and decorate with chocolate shavings or mini chocolate chips.

You should be able to serve almost immediately. If you want to, you can refrigerate the chocolate cream pie for 30-60 minutes before serving, but the filling should be thick enough that it doesn't necessarily need that time to set up. Enjoy!