Begin by crushing approximately 24 Oreo cookies in a food processor until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with 5 tablespoons of melted unsalted butter, stirring until thoroughly coated. Press this mixture firmly into the bottom and sides of a 9-inch pie plate to create a smooth, even layer. Place the crust in the freezer for 30 minutes to firm up.

In a small saucepan over medium heat, bring 1 cup of heavy cream to a gentle simmer—watch for tiny bubbles forming around the edges. Once simmering, remove from heat and pour over 8 ounces of chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 5 minutes before whisking until smooth and glossy. Incorporate 2 tablespoons of room temperature unsalted butter, mixing until fully blended for your rich ganache filling.

After the crust has chilled, carefully pour the decadent chocolate ganache into the prepared Oreo crust. Use a spatula to spread the ganache evenly and smooth out the surface. Place the pie in the refrigerator to set for at least 2 hours.

In a medium saucepan over medium heat, combine 1 cup of light brown sugar, ½ cup of half and half, and 3 tablespoons of salted butter. Stir continuously while bringing the mixture to a boil. Temper 4 egg yolks by whisking in a small amount of the hot mixture, then return all to the saucepan. Cook for about 3 minutes, stirring until the mixture thickens slightly before removing from heat.

Remove the saucepan from the heat and quickly stir in 1 cup of sweetened shredded coconut and 1 teaspoon of vanilla extract. Allow the mixture to cool for about 15-20 minutes, stirring occasionally to prevent lumps.

Once the coconut pecan topping has cooled to a spreadable consistency, gently spoon it over the chilled chocolate filling, making sure to cover it completely. Sprinkle ½ cup of chopped pecans evenly across the topping, adding a delightful crunch. Place the assembled pie back in the refrigerator for at least 1 hour before slicing.