Step 1

For the crust: Process cookies in a food processor until finely ground. Add the melted butter, and pulse until combined. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze the crust while preparing the filling.

Step 2

For the brownie layer: Preheat the oven to 350º. Melt the butter and chocolate in a small microwavable bowl on high, stirring every 30 seconds, until melted. Whisk together the eggs and sugar in a large bowl until lightened in color and slightly thickened, about 2 minutes. Whisk in the pecans, espresso granules, vanilla, flour, and cocoa powder until combined. Add the melted chocolate mixture and whisk until just combined. Pour the filling into cold crust. Bake for 25 minutes or until puffed and set (center may still jiggle slightly). Cool completely on a wire rack, about 2 hours.

Step 3

For the pudding layer: Combine the sugar, cornstarch, and salt in a medium saucepan, whisking well. Pour in the milk and egg yolks, and whisk to combine. Cook, whisking, over medium heat until the mixture comes to a boil and becomes thick, about 3 to 4 minutes. When it starts to bubble and thicken, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is combined. Pour the pudding on top of the cooled brownie layer in the pie dish and let cool 20 minutes. Place in the refrigerator, uncovered, to chill for at least 4 hours or up to overnight.

Step 4

To make the topping, beat the heavy cream, vanilla, and sugar with a mixer at medium high speed until soft peaks form, about 1 minute. Spoon on top of the pie. Garnish with chopped pecans and chocolate shavings.