Combine chocolate cookie crumbs and melted butter in a mixing bowl. Mix until the crumbs are well-coated, then press firmly into a pie dish.

Beat the softened cream cheese in a separate bowl until smooth and creamy.

Add the instant chocolate pudding mix, cold milk, and vanilla extract to the cream cheese, and beat until thickened, about 2-3 minutes.

Fold in the whipped topping gently using a spatula until blended well.

Spread the chocolate filling evenly into your prepared crust.

Cook the shredded coconut, chopped pecans, brown sugar, unsalted butter, and heavy cream in a saucepan over medium heat, stirring until thickened, about 5-7 minutes.

Cool the topping slightly before spreading it over the pie.

Chill the pie in the refrigerator for at least 4 hours or overnight.