1 (20 oz.) can crushed pineapple, drained
1 (3.4 oz.) pkg. instant lemon pudding
1 (8 oz.) carton frozen whipped topping, thawed
1 (9-inch) graham cracker crust

Combine pineapple and pudding mix until thickened. Fold in whipped topping. Spoon into crust. Refrigerate. Decorate top of pie with shavings of chocolate.