Ingredients

Instructions

  1. ****FOR THE PIE****.
  2. In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
  3. In a small saucepan, combine sugar, cornstarch, and milk until smooth.
  4. Cook and stir over medium-high heat until thickened and bubbly.
  5. Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
  6. In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
  7. Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
  8. Gently stir in chocolate mixture into the hot filling mixture.
  9. Spoon all into the pre-baked pastry shell.
  10. ****FOR THE TOPPING****.
  11. In a small saucepan, combine evaporated milk, sugar and butter.
  12. Cook and stir until butter is melted and mixture just comes to a boil; then remove from heat.
  13. In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
  14. Bring up to a gentle boil; cook and stir 2 minutes longer.
  15. Remove topping from heat and stir in coconut and pecans.
  16. Pour over the pie filling.
  17. Cool on a wire rack then cover and chill for at least 3 hours.
  18. Leftovers have to be refrigerated.