Make the crust, and bake if a pastry shell, and chill, or chill if a graham cracker crust. Make the chocolate pudding with these changes: use 3-3/4 c cream or whole milk instead of 4 c, and double the amount of cornstarch. Cool the pudding, first in an ice water bath, then to room temperature. Pour into the chilled pie shell, and chill. Make the whipped cream, and spread or pipe onto the top of the chocolate pudding. Serve chilled.