Preheat oven to 375°F.

Place the Oreo cookies, pecans and sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a large bowl.

Remove 3 Tbsp of mixture and set aside to use as topping later.

Stir the melted butter into the remaining mixture and then press into bottom and sides of 9” pie pan.

Bake crust for 10 minutes.

Remove pan from oven and set aside to cool.

Using a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt until well combined.

Add egg yolks, milk and coffee; whisk together until well combined.

Place over medium heat, whisking constantly, until mixture begins to boil. Let boil for 30 seconds and then remove from heat. (Note: This mixture will thicken noticeably and become somewhat more difficult to stir near the end. Continue stirring to prevent it from burning, though!)

Add butter, chocolate and vanilla; whisk together until chocolate and butter have melted and mixture is well combined.

Spread Chocolate Filling into baked pie crust. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

Using a countertop mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar and vanilla together until soft peaks form.

Spread the Whipped Cream Topping evenly over the cooled Chocolate Filling.

Spread the chopped pecans (for the garnish) onto a small baking sheet. Bake at 350°F for 5-6 minutes.

Sprinkle the chopped pecans and 3 Tbsp of reserved crumbled crust mixture over the top of the pie. Drizzle with chocolate sauce before serving (optional).