Whip 3/4 cup cream by hand or with a mixer.* Put Double Chocolate Pudding into a separate bowl, and then gently fold together with the pudding using a long-handled rubber spatula. Pour mixture into pie shell and freeze. Before serving, put pie in the refrigerator for 2-3 hours to soften. Whip heavy cream with sugar and spread on top of pie. Using a swivel vegetable peeler, shave the semi-sweet chocolate into curls, and place on top of pie for garnish. *Hint: when you whip cream, make sure your stainless steel bowl is clean and dry. Heavy cream whips best when it very cold.