Step 1: Prepare and Bake the Crust

1. Preheat oven to 350°F (175°C).

2. Prepare 1 recipe pastry for a 9-inch single crust pie (or use store-bought dough). Knead ¼ cup finely chopped pecans into the dough until evenly distributed.

3. Roll out the dough and line a 9-inch pie pan, crimping edges as desired.

4. Fill the crust with heavy-duty foil and dried beans or pie weights to prevent puffing.

5. Bake for 20 minutes, or until set and lightly browned. Remove foil and weights, and let cool completely, about 30 minutes.

6. Tip: Ensure pecans are finely chopped for even incorporation, and check the crust for doneness to avoid a soggy base.

Step 2: Make the Cream Cheese Layer

1. In a medium bowl, beat 1 (8-ounce) package softened cream cheese and 1 cup confectioners’ sugar with an electric mixer on medium speed until smooth and spreadable, about 2 minutes.

2. Spread the cream cheese mixture evenly over the cooled pie crust.

3. Tip: Soften cream cheese at room temperature for 30 minutes to avoid lumps, and spread to the edges for full coverage.

Step 3: Prepare the Whipped Cream

1. In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with ½ cup white sugar using an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes.

2. Spread half of the whipped cream (about 1 ½ cups) over the cream cheese layer in the pie shell.

3. Tip: Chill the bowl and beaters for faster whipping, and stop once stiff peaks form to avoid overwhipping.

Step 4: Add the Banana Layer

1. Slice 2 large bananas into thin rounds (about ¼-inch thick).

2. Arrange the banana slices in an even layer over the whipped cream.

3. Tip: Use ripe but firm bananas to prevent mushiness, and overlap slices slightly for full coverage.

Step 5: Prepare and Add the Chocolate Pudding

1. Prepare 1 (3.9-ounce) package instant chocolate pudding mix according to package instructions, but use ½ cup less milk than directed (typically 1 ½ cups instead of 2 cups) for a thicker consistency.

2. Let the pudding sit for 5 minutes to thicken, then spread it evenly over the banana layer.

3. Tip: Whisk pudding thoroughly to avoid lumps, and spread gently to keep the banana layer intact.

Step 6: Finish with Whipped Cream and Pecans

1. Spread the remaining whipped cream (about 1 ½ cups) over the chocolate pudding layer, smoothing with a spatula or creating decorative swirls.

2. Sprinkle ½ cup chopped pecans evenly over the whipped cream.

3. Tip: Spread whipped cream to the edges for a polished look, and chop pecans coarsely for texture.

Step 7: Chill and Serve

1. Cover the pie with plastic wrap or foil.

2. Refrigerate for at least 3 hours, or overnight, to set the layers and meld flavors.

3. Slice into 8 equal portions and serve chilled.

4. Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately for the freshest texture.