parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool.
Making the Filling:
Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, brown sugar, cocoa powder, cornstarch, and salt.
Add Milk and Yolks: Gradually whisk in the milk and egg yolks until smooth.
Cook Mixture: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Add Chocolate and Butter: Stir in the chopped chocolate, butter, and vanilla extract until smooth and fully melted.
Cool Filling: Pour the filling into the pre-baked crust. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
Making the Topping:
Combine Ingredients: In a medium saucepan, combine the coconut, pecans, evaporated milk, granulated sugar, butter, and egg yolks.
Cook Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
Cool Topping: Let the topping cool slightly before spreading it evenly over the chilled chocolate filling.
Serve:
Slice and serve the pie chilled. Enjoy!
Feel free to ask if you have any questions or need further assistance with the recipe!
