Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pecans, melted butter, and brown sugar. Stir until everything is well combined. Press this mixture into the bottom of a pie pan, forming an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

1. Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add the heavy cream and continue to beat until the mixture thickens slightly. Spread this cream cheese mixture evenly over the cooled crust.
2. Prepare the chocolate pudding layer: In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly until the mixture begins to thicken and starts to boil. Once it reaches the desired thickness (about 3-4 minutes), remove from heat and stir in the vanilla extract and butter. Allow the pudding to cool slightly before spreading it over the cream cheese layer.
3. Make the whipped cream topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the pie: Once the chocolate pudding layer has set, spread the whipped cream evenly over the top of the pie.
5. Chill the pie: Refrigerate the pie for at least 3-4 hours, or overnight if possible, to allow all the layers to firm up and set properly.
6. Serve and enjoy: Once chilled, slice and serve. Optionally, garnish with extra crushed pecans or a drizzle of chocolate syrup.