Bake pie crust according to package directions for an empty baked crust.

Place pudding mix in a large bowl.

Warm 2 Tbsp milk in a small cup in microwave 20 seconds on high, stir in espresso granules to dissolve and let cool.

Add remaining milk and cooled milk with coffee to pudding mix; blend with whisk for 2 minutes.

Fold 1-1/4 cup whipped topping into pudding; spoon evenly into crust.

Spoon remaining whipped topping over chocolate layer in crust.

Chill pie several hours or overnight.

Make chocolate curls by lightly warming the long edge of the chocolate bar with the palm of hand, drag a vegetable peeler over the warmed edge allowing curls to fall on top of the pie. Repeat warming chocolate with hand between every 1 or 2 curls.

Garnish pie with fresh raspberries and mint. Serve chilled.