1 package of your favorite chocolate sugar-free pudding
1 1/4 cups milk
Mix together and let sit for 2-3 minutes.
Add 1 c. whipped topping (ie: Cool Whip)
Pour into baked or graham cracker pie shell. Refrigerate for at least 1 hour.
"Frost" with 1 to 1 1/2 cups whipped topping to within 1/4 inch of the crust (so you can still see some of the chocolate) and garnish with chocolate shavings.
I really like this recipe, and most of the time I make this pudding "crustless" to save even more calories.