Place the prepared, cooled pie crust in the refrigerator to chill while you make the filling.

In a large mixing bowl, add the dry sugar free chocolate instant pudding mix and 3 cups of cold heavy whipping cream.

Beat on medium speed with a hand mixer or stand mixer until the mixture is thick, smooth, and glossy, about 2 to 3 minutes, scraping down the sides of the bowl once.

Add the thawed frozen whipped topping to the chocolate mixture.

Mix on low speed just until the whipped topping is fully incorporated and the filling looks light and uniform, then stop mixing to avoid deflating it.

Remove the chilled pie crust from the refrigerator and pour the chocolate filling into the crust.

Use a rubber spatula to spread the filling evenly to the edges and smooth the top.

Cover the pie loosely with plastic wrap, making sure the wrap does not touch the surface, and refrigerate for at least 4 hours or until the filling is fully set and slices hold their shape.

When you are ready to serve, place the softened cream cheese in a clean mixing bowl and beat until smooth.

Add the sugar free powdered sugar to the cream cheese and beat until well combined and creamy.

Pour in 1 1/4 cups cold heavy whipping cream and the vanilla bean paste.

Beat on medium-high speed until the mixture becomes thick, smooth, and holds soft peaks that are spreadable or pipeable.

Remove the chilled pie from the refrigerator and spread or pipe the cream cheese vanilla topping evenly over the chocolate layer.

Refrigerate for another 15 to 20 minutes to allow the topping to set slightly before slicing and serving.