Preheat oven to 375°F. Coat a 9-inch deep-dish pie plate with cooking spray, and set aside.

Pulse pecan halves and sugar in a food processor until nuts are finely ground, 12 to 18 pulses. Add flour and salt; pulse until combined, about 3 pulses. Add butter; pulse until butter is pea size, about 6 pulses. Sprinkle ice water over flour mixture; pulse until mixture resembles coarse meal and holds together when squeezed, 6 to 8 pulses.

Spoon mixture into prepared pie plate. Using floured fingers, press dough evenly into bottom and up sides of plate. Carefully prick bottom of dough all over with a fork. Freeze until firm, 30 to 45 minutes.

Lightly spray a piece of aluminum foil with cooking spray; place spray side down on chilled crust. Add pie weights or dried beans to completely fill crust. Bake in preheated oven until lightly browned around edges, 25 to 30 minutes. Remove and discard foil and weights. Return to oven, and bake until crust is golden brown and set, 10 to 15 minutes, loosely covering edges with foil to prevent overbrowning. Transfer to a wire rack, and let cool completely, about 45 minutes.

Stir together cream cheese, powdered sugar, cream, vanilla, and salt in a medium bowl until smooth, about 30 seconds. Spread evenly in bottom of cooled crust. Refrigerate until ready to use.

Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan until combined. Whisk in milk, cream, and egg until smooth. Bring mixture to a boil over medium, whisking constantly. Reduce heat to medium-low; cook, whisking vigorously, for 1 minute. Remove from heat; whisk in butter and vanilla until smooth. Whisk vigorously until thickened, about 1 minute.

Spoon cooled Chocolate Pudding over Cream Cheese Layer in crust; spread in an even layer. Cover with plastic wrap, placing on surface of pudding to prevent a film from forming. Refrigerate until set, at least 6 hours or up to 12 hours.

Whisk together cream, sugar, and vanilla in a large bowl until medium peaks form, about 2 minutes. Spoon on top of pudding; spread in an even layer over pie. Garnish with chopped pecans.