Preheat oven to 350 degrees.
Chocolate Cookie Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted
Mix the cookie crumbs and the melted butter together. Reserve a couple of tablespoonfuls for garnish. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate to form a crust. Place in the 350 degree oven and bake for 10 minutes. Remove from oven and place on a wire rack to cool.
1 envelope (approx 2-oz) dessert topping mix
1 pkg (4 serving size) instant chocolate pudding and pie filling mix
1 3/4 cups cold milk
6 to 8 nice pecan halves, for garnish
Prepare the dessert topping mix according to the package directions; set aside.
Prepare the pudding mix as directed on the package using 1 3/4 cups of cold milk. Gently fold 1 1/2 cups of the prepared topping into the pudding, blending together well. Pour the pie filling into the cooled crust. Cover with plastic wrap and refrigerate about 4 hours or until set. Before serving, pile the remaining topping into the center of the pie and sprinkle the reserved crumb mixture over the top. Place the pecan halves out from the topping in spoke fashion for garnish, if desired.