Make the crust:

Preheat your oven to 350°F (optional if you like it crispier).

Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

Press the mixture firmly into a 9-inch pie pan, making sure the edges are even.

Bake for 8–10 minutes if you want a slightly toasted flavor, or skip the oven for a no-bake version. Let it cool completely.

Prepare the pudding:

In a medium bowl, whisk together the chocolate pudding mix, cold milk, and vanilla extract for 2 minutes. It should thicken nicely in a few minutes.

Pro tip: Whisking gives a creamier texture than stirring, so don’t be lazy here.

Assemble the pie:

Pour the chocolate pudding into the cooled crust and smooth the top with a spatula.

Refrigerate for at least 2 hours (or until set). Yes, the waiting is worth it.

Optional toppings:

Just before serving, top with whipped cream and chocolate shavings or mini chips for that extra “wow” factor.