Begin by boiling water and measure out 1/2 cup. In a small bowl, combine the hot water with 2 tablespoons of instant espresso powder, stirring until fully dissolved.

In a large bowl, whisk together 1 box of instant chocolate pudding mix with 2 cups of milk, the cooled espresso mixture, and 1/2 cup of Irish cream liqueur. Continue whisking for about 2 minutes until the mixture thickens and becomes smooth.

Gently fold in 2 cups of whipped topping into the thickened chocolate and coffee mixture.

Spoon the luscious filling into the prepared chocolate pie crust, spreading it evenly.

Spread the remaining whipped topping over the filled pie, creating a beautiful presentation layer. Cover the pie with plastic wrap and refrigerate for at least 4 hours.

Once chilled, remove the pie from the refrigerator. Before serving, garnish with chocolate shavings or a light dusting of cocoa powder.