1 (9 inch) prepared chocolate cookie crumb crust
1/3 cup cocoa powder
1/2 cup evaporated milk
1/2 cup white sugar
1/4 cup butter
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup butter, melted
3/4 cup whole milk
1/2 cup semisweet chocolate chips
1/2 cup pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together cocoa powder and evaporated milk. Let dough rest for 30 minutes, until well mixed. Divide dough into halves, and press one half into the bottom of a 9 inch pie pan.
Spread 1/3 of cocoa mixture in bottom of pie pan. Spread 1/2 of milk mixture over cocoa. Spread remaining milk mixture over cocoa and spread 1/2 of cocoa mixture over chocolate. Spread remaining milk mixture over chocolate layer. Press remaining cocoa mixture over all, and press all edges together to seal. Cut into 1/2 inch slices.
In a medium bowl, beat butter until mixture resembles pecan-size balls. Transfer to pie crust. Chill before serving.