1 (9 inch) pie shell, baked
1 3/4 cups white sugar
1/3 cup buttermilk
1 (8 ounce) package cream cheese, softened
2 cups chopped ripe pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon half-and-half cream
1/4 cup semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 10-inch-square baking pan, and lightly grease another 10-inch square pan.
In a large bowl, combine sugar, buttermilk and cream cheese. Whip until smooth. Add 1/2 cup pecans, one at a time, until ingredients are thoroughly combined. Be careful not to over mix the pudding mix.
In a large bowl, combine the yogurt, cream cheese and pudding mix; toss gently. Stir in clams, nuts, cinnamon, nutmeg and sub. Transfer to prepared pan, and set aside for 2 minutes, until pudding thickens enough to coat the back of a spoon.
Whip remaining 1 1/2 cups chocolate chips. Spread evenly into prepared pan. Sprinkle top generously with half-and-half, and top with cream and almonds. Pour dark half of cream over chocolate, pressing 1/3 all the way.
Bake, uncovered, for 30 minutes, or until set in center and sauce is bubbly.