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1
Make the crust: Preheat oven to 375F.
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2
In a food processor, grind wafers and pecans until fine crumbs form.
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3
Add melted butter; process until combined.
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4
Press mixture into bottom and up sides of a 9-inch pie plate.
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5
Refrigerate until firm, about 15 minutes.
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6
Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.
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7
Make the filling: Combine sugar, cocoa, cornstarch, and salt in a medium saucepan.
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8
Slowly whisk in milk.
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9
Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
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10
Whisk egg yolks in a medium bowl until combined.
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11
Whisk in milk mixture in a slow, steady stream until completely incorporated.
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12
Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
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13
Pour mixture through a fine sieve into bowl.
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14
Stir in vanilla and butter, 1 piece at a time, until completely smooth.
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15
Pour filling into crust.
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16
Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.
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17
Make the topping: Just before serving, in a chilled bowl, beat cream, sugar, and vanilla until soft peaks form.
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18
Spread whipped cream over pie, and sprinkle with pecans.
