Put the graham cracker crumbs into a food process and process until you have a fine crumb. Add the pecans and process until the nuts are a very small crumb and blended in.

Add the sugar and mix well, then slowly steam the butter into the dry ingredients and process until they come together.

Pat into a 9 inch pie plate and bake at 375 degrees for 8-10 minutes; just turning brown.

Remove from oven and cool completely.

Cream butter, sugar and vanilla together. Combine the sugar, cocoa, espresso and salt in a small bowl and whisk together. Add it to the butter mixture and beat for 5 minutes, scraping bowl often.

Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape bowl often.

Pour the mixture into the cooled pie crust and smooth it out to the edges. Pipe whipped cream on top of pie and sprinkle with chocolate curls. Refrigerate for a couple of hours before serving. Can be frozen too.