For the best texture and cleanest slices, refrigerate the pie overnight before serving.

Use instant chocolate pudding mix rather than cook-and-serve pudding to ensure the filling sets properly.

For an Oreo variation, replace the graham cracker crust with a pre-made Oreo cookie crust.

For a peanut butter variation, spread a thin layer of creamy peanut butter over the crust before adding the pudding.

For extra chocolate flavor, add mini chocolate chips between the pudding and mousse layers.

For a mint chocolate variation, fold 1 or 2 drops of peppermint extract into the chocolate mousse mixture.

For a strawberry variation, add thinly sliced, thoroughly dried strawberries between the mousse and whipped topping layers.

Stabilized homemade whipped cream can replace Cool Whip, although the pie may not hold its shape as long.

Store leftover pie loosely covered in the refrigerator for up to 3 days.

To freeze, allow the pie to set completely, then wrap securely in plastic wrap and aluminum foil. Freeze for up to 1 month for best quality and thaw in the refrigerator.

Do not leave the pie at room temperature for more than 2 hours.

Serve directly from the refrigerator. This dessert does not require reheating.

For clean slices, dip a sharp knife into warm water and wipe it dry between cuts.