Let’s break down the process into easy-to-follow steps. This recipe has multiple components, so we’ll organize it clearly.

1. Make 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.

2. Make the Brownie Layer:

• Preheat the oven to 350ºF (175°C).
• 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 the 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.

3. Make 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.

4. Make the Topping:

• 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.

These instructions are detailed but clear.