Preheat your microwave.

In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.

Microwave the crust on high for 1 minute. Let it cool while preparing the filling.

In a large microwave-safe bowl, whisk together granulated sugar, cocoa powder, cornstarch, and a pinch of salt.

Gradually stir in whole milk until smooth.

Microwave the mixture on high for 5 minutes, stopping to stir every minute until it thickens.

Once thickened, stir in vanilla extract.

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

Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.

While the pie is chilling, prepare the whipped topping by beating heavy whipping cream and powdered sugar until soft peaks form.

Once the pie is set, spread the whipped topping over the chocolate filling.

Slice and serve chilled.