Set out the crust so that it's ready.
In a large saucepan at low heat, whisk together the two packs of chocolate pudding along with the cocoa powder, sugar, milk, and both extracts. Stir until it becomes smooth and thick, about 5 to 10 minutes.
Turn off the heat and add the pat of butter, whisking until the pudding is silky. Pour everything into the pie crust.
Allow to cool for a few minutes, then place it in fridge to set overnight (or place in freezer for a few hours, then set in fridge to thaw a few hours more).
Cover the top with Cool Whip. Adorn individual pieces with peppermint bits, if desired.
OM NOM NOM!