Vanilla Pudding Pie with Graham Crust

Instructions:

1. Combine 180g graham cracker crumbs, 75g melted unsalted butter, 25g granulated sugar, and 1.5g salt in a bowl; stir until the mixture resembles wet sand.
2. Pour the crumb mixture into a 9-inch pie plate and use the flat bottom of a measuring cup to press the crumbs firmly and evenly into the bottom and up the sides.
3. In a large bowl, beat 355ml cold heavy whipping cream and 5ml pure vanilla extract until soft peaks form.
4. In a separate bowl, whisk together 96g instant vanilla pudding mix and 480ml cold whole milk until smooth.
5. Gently fold the whipped cream into the pudding mixture using a silicone spatula until combined and airy.
6. Pour the filling into the prepared crust, smoothing the top with a spatula.
7. Place the pie in the refrigerator and chill for at least 6 hours to allow the filling to set.
8. Just before serving, spread 225g thawed whipped topping over the chilled pudding and garnish with 100g fresh berries.