For the crust: Combine 2 cups of chocolate cookie crumbs with 6 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Place the crust in the refrigerator to chill while you prepare the filling.

For the filling: Beat 8 ounces of softened cream cheese with ½ cup powdered sugar in a large bowl until smooth and fluffy. Mix in 1 cup melted and cooled semi-sweet chocolate chips and 1 teaspoon vanilla extract until well combined. Gently fold in 1 container (8 oz) of thawed whipped topping until the mixture becomes mousse-like. Spread the filling evenly over the chilled crust.

For the coconut-pecan topping: In a saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, and 3 lightly beaten egg yolks with ½ cup unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens (around 10-12 minutes). Remove from heat and stir in 1 teaspoon vanilla extract, 1½ cups sweetened shredded coconut, and 1 cup chopped pecans. Allow the topping to cool completely, then evenly spoon it over the chocolate filling.

Refrigerate the assembled pie for at least 4 hours (overnight is even better). Just before serving, add a dollop of whipped cream and a sprinkle of chocolate shavings if desired.