Heat the oven to 350° and spray a pie pan with cooking spray.

Combine the flour, pecans, melted butter, and sugar, then press into the pie pan.

Place in the oven and bake for 15 to 20 minutes until the crust begins to brown around the edges.  Remove and cool completely.

Beat the cream cheese, powdered sugar, heavy cream, and vanilla together in a large bowl.

Spread evenly over the bottom of the cooled crust.

Refrigerate while you make the pudding layer.

Combine the sugar, cocoa, cornstarch, and salt together in a sauce pan.

Beat the egg yolks and milk together in a dish, then whisk into the sugar mixture.

Cook over medium heat, whisking often until the pudding begins to thicken and bubble - about 7 to 10 minutes.

Remove from the heat and stir in the butter and vanilla.

Cool completely, then spread over the cream cheese layer and refrigerate for 1 hour.

Spread the cool whip over the pudding, then top with chopped pecans and grated chocolate.

Refrigerate until ready to serve.