In a small bowl, combine the finely crushed chocolate graham cracker crumbs, melted butter and sugar.
Evenly press the chocolate graham cracker mixture into the sprayed pie pan.
Bake for 4 min. Remove the pan and set aside.
In a medium sized mixing bowl, whisk in the flour, sugar and cocoa powder
Whisk in the slightly beaten eggs, melted and cooled butter and vanilla, just until the ingredients are combined.
Pour over chocolate graham cracker crust, using an offset spatula to evenly spread the brownie batter.
Bake for 20 - 22 minutes.
Remove from the oven, evenly sprinkle the chopped pecans on top of warm brownies. Set aside.
In a small heat safe bowl, melt the chocolate chips in 30 second intervals, stirring until the chips are completely melted and smooth.
In a small bowl, whisk together the cornstarch, egg yolks and ¼ cup cold whole milk. Set it aside.
In a medium sized saucepan, over medium to medium-high heat, whisk together the 1 cup whole milk, heavy cream, sugar, melted chocolate chips and cocoa powder. Bring to a slow low boil.
Remove from heat. Dip out a ½ cup of the hot mixture. Slowly and carefully whisk the hot mixture into the egg yolk mixture. Once completely incorporated, return the mixture to the saucepan and return the saucepan to the medium to medium-high heat.
Continue to whisk constantly, until the pudding mixture reaches a low rolling boil and is thickened.
Remove the saucepan from the heat. Whisk in the vanilla and butter until the mixture is smooth.
Pour the pudding over the brownie layer. Cover with clear plastic wrap, and allow the pie to cool on the counter for 30 minutes. Place the covered pie in the refrigerator and chill for 2 hours.
Remove the pie from the refrigerator and remove the plastic wrap.
Evenly spread the whipped topping over the top of the pie. Garnish with the chocolate shavings.
Keep refrigerated until serving.
To Store: Store your pie in the fridge at all times in between servings. The ingredients will melt quickly if left out, and your pie can lose its shape. This pie will last in the fridge for up to 4 days if tightly covered.
To Freeze: Once it’s topped with the whipped cream, this pie will be hard to freeze. However, if it’s made ahead, leave the topping off and cover with plastic wrap to make it airtight. Store your pie in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and top with whipped cream before serving.
This recipe takes a few hours to prepare. A lot of that time is hands-off (baking and cooling) but you should make sure to account for it and not rush the process.
The filling will rise up but will sink during the cooling process. This is supposed to happen!
Because this pie is made with a graham cracker crust, each individual one may have a different thickness or height depending on how you press the crust into the pan.