Step 1: Make the Crusty Base
Alright, let’s dive in—grab those chocolate sandwich cookies and toss them in your food processor, then blitz them until they’re fine, sandy crumbs (I sneak a cookie or two because, why not?). Pour in that melted salted butter, give it a few pulses until it’s all sticky and clumpy, then scoop it into your 9-inch deep-d sublicense pie plate—use your fingers to press it into the bottom and up the sides, making a cozy little nest for all the goodness to come. Pop it in the freezer to chill while we work on the next layer—it’s like giving it a quick nap to firm up, and trust me, it’s worth the wait!

Step 2: Preheat and Melt for the Brownie Layer
Crank your oven to 350ºF—I always get a little giddy when it starts warming up, knowing chocolate magic is on the way. In a small microwave-safe bowl, melt the butter and chopped 70% chocolate together—zap it on high, stirring every 30 seconds so it doesn’t burn (I’ve learned my lesson!), until it’s a smooth, glossy pool that smells like heaven. Set it aside to cool a bit while you move to the next step—it’s tempting to dip a finger in, but hold off, we’ve got mixing to do!

Step 3: Whisk Up the Brownie Batter
Grab a big bowl and crack in those room-temp eggs, then add the granulated sugar—whisk them together like your life depends on it until they’re pale, fluffy, and a little thicker, about 2 minutes (my arm complains, but it’s so worth it). Toss in the chopped toasted pecans, instant espresso granules, vanilla extract, all-purpose flour, and cocoa powder—give it a good stir until everything’s buddies, then pour in that melted chocolate-butter mix and whisk it all together until it’s one happy, fudgy family. Pour this gooey goodness into your chilled crust—spread it out nice and even, and take a second to admire how pretty it looks already.

Step 4: Bake the Brownie Layer
Slide that pie into the oven and bake it for 25 minutes—peek through the glass to see it puff up a bit, and don’t panic if the center still jiggles a little, that’s just how it should be. Pull it out when it’s set around the edges and smells like chocolate paradise, then let it cool on a wire rack for about 2 hours—I know waiting is torture, but it’s gotta chill out before we pile on more yum. Sneak a few glances while it cools; it’s like watching a masterpiece come to life!

Step 5: Start the Pudding Party
Okay, pudding time—grab a medium saucepan and whisk together the granulated sugar, cornstarch, and salt until they’re all mixed up and happy. Pour in the whole milk and add those egg yolks—whisk it good so there’s no lumps, because we’re aiming for silky smooth here. Set it over medium heat and keep stirring—you’ll feel it start to thicken after 3-4 minutes, and when it bubbles like a little volcano, you’ll know you’re golden!

Step 6: Finish the Pudding Layer
Once that pudding’s thick and bubbling, take it off the heat—quick, stir in the chopped 70% chocolate, vanilla extract, and salted butter until it’s all melted and glossy (I sneak a taste here because it’s irresistible). Pour this creamy dream over your cooled brownie layer—spread it out nice and even, and let it sit for 20 minutes to cool off a bit. Then pop the whole pie into the fridge, uncovered, for at least 4 hours (overnight’s even better)—it’s tough to wait, but trust me, it’s gonna be so worth it.

Step 7: Whip Up the Dreamy Topping
When your pie’s chilled and ready, it’s time for the fun part—grab your mixer and pour in the heavy cream, vanilla extract, and powdered sugar. Beat it on medium-high for about a minute until soft peaks form—watch it fluff up like a cloud, and don’t overdo it (I’ve turned it to butter before, oops!). Spoon this fluffy goodness all over the top of your pie—swirl it around, make it pretty, and get ready to feel like a dessert rockstar.

Step 8: Garnish and Serve
Sprinkle those chopped toasted pecans and chocolate shavings on top—I just grab a bar and a peeler to make the shavings, and it looks so fancy with zero effort. Step back and admire your creation—my kitchen smells like a bakery, and I’m practically dancing with excitement. Slice it up, grab a fork, and dig in—that first bite’s gonna blow your mind, and you’ll be hooked just like me!