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. ---------------------------------------------------------------------------
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