Crust

1. Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick spray.

2. In a food processor, combine flour, 3/4 cup pecans, and brown sugar. Pulse until nuts are finely chopped. Add 1/2 cup melted butter. Pulse until mixture starts to cling together. Pat mixture into the bottom and up the sides of the prepared pie plate.

3. Bake 15 to 20 minutes until set and lightly browned. Cool completely on a wire rack, about 1 hour.

Chocolate Filling

1. In a medium saucepan, stir together granulated sugar and cornstarch. Gradually whisk in half-and-half and chocolate. Cook and whisk over medium until thickened and bubbly, 8 to 10 minutes; reduce heat. Cook and stir 2 minutes more. Remove from heat.

2. Gradually whisk about 1 cup of the hot mixture into the egg yolks; return yolk mixture to remaining hot mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk 2 minutes more. Remove from heat. Stir in 1 Tbsp. butter and 1 1/2 tsp. vanilla.

3. Transfer mixture to a bowl. Place plastic wrap directly on the surface to keep a skin from forming. Chill in the refrigerator 30 minutes.

Cream Cheese Filling

1. In a medium bowl, beat cream cheese with an electric mixer on medium 30 seconds. Add 1/3 cup powdered sugar, 2 Tbsp. cream, and 1 tsp. vanilla. Beat until combined. Spread evenly in the bottom of the cooled pie crust.

2. Spread cooled chocolate filling over the cream cheese layer in the pie plate. Place plastic wrap directly on the surface of the filling. Chill pie in the refrigerator at least 4 hours or up to 3 days. Remove plastic wrap when ready to serve.

Topping

1. Before serving, in a medium bowl, beat 1/2 cup cream, 2 Tbsp. powdered sugar, and 1/2 tsp. vanilla with an electric mixer on medium until soft peaks form (tips curl). Spread over pie filling. Sprinkle 1/4 cup toasted pecans around the edge of the pie. Add chocolate curls to the center of the pie.