Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.

Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)

Bake at 350°F for 10 minutes. Remove the crust from the oven and set aside to cool completely while you make the filling.

In a medium saucepan, combine the milk and chocolate (chop the chocolate into pieces if using a bar chocolate). Heat over medium-low until the chocolate is melted and the mixture is warm.

In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. While whisking constantly, ladle in 1/2 cup or so of the warm milk mixture into the bowl, whisking vigorously (this is tempering the eggs so they don’t curdle when cooked on the stovetop). Continue ladling in another one or two scoops of the milk mixture and whisk until the egg mixture is smooth.

Pour the tempered egg mixture into the saucepan with the remaining chocolate milk mixture, whisking constantly. Cook over medium heat, continuing to whisk the entire time, until the mixture is bubbling and thick, 4-5 minutes.

Remove from the heat and stir in the butter and vanilla. Transfer the pudding to a bowl and cover with plastic wrap. Let the pudding come to room temperature, about 45 minutes to an hour.

When both the crust and pudding are cool, spread the pudding evenly in the pie crust. Cover and refrigerate for 2-3 hours, until the pudding is set.

In a large bowl, add the cream cheese, powdered sugar and vanilla. Mix with an electric mixer until creamy and smooth. With the mixer running on low, slowly pour in the whipped cream. Increase the speed to medium and continue to whip until the mixture is light and fluffy.

Spread the creamy topping over the chocolate pudding. Top with chocolate curls if desired. Chill the pie for another 1-2 hours before serving. Enjoy!