For the Crust: In a bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly into a 9-inch pie dish, making sure to cover the sides. Place the crust in the refrigerator to chill while you prepare the filling.

For the Filling: In a large bowl, beat the softened cream cheese with the powdered sugar until completely smooth. Gradually mix in the melted semi-sweet chocolate chips and non-alcoholic vanilla extract. Gently fold in the whipped topping until the mixture turns light and airy. Spread the chocolate filling evenly over the chilled crust.

For the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, lightly beaten egg yolks, and unsalted butter. Stir continuously until the mixture thickens to a pudding-like consistency, about 10 minutes. Remove the saucepan from the heat and stir in the non-alcoholic vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool completely.

Assemble the Pie: Once the topping has cooled, spread it evenly over the chocolate filling. Refrigerate the assembled pie for at least 4 hours, or overnight, so that all layers set properly and the flavors meld together.

To Serve: Before serving, garnish the pie with a dollop of whipped cream and a sprinkling of chocolate shavings for a restaurant-worthy presentation.