Instructions
1. Prepare the Crust:
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In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.
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Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
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Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Chocolate Filling:
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In a large mixing bowl, use an electric hand mixer (or a stand mixer) to beat the softened cream cheese and powdered sugar on medium speed until completely smooth and creamy.
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Pour in the slightly cooled, melted chocolate and beat again until fully incorporated and no streaks remain.
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Using a spatula, gently fold in the thawed whipped topping. Mix until the filling is uniform, light, and fluffy.
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Spoon the filling into the chilled crust, spreading it into an even layer. Return the pie to the refrigerator.
3. Prepare the Coconut-Pecan Topping:
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In a medium saucepan, combine the evaporated milk, brown sugar, butter, and lightly beaten egg yolks.
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Cook over medium heat, whisking constantly, for 8-10 minutes. The mixture is ready when it has thickened noticeably and coats the back of a spoon.
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Remove the saucepan from the heat. Immediately stir in the vanilla extract, shredded coconut, and chopped pecans.
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Allow the topping to cool completely to room temperature, stirring occasionally to prevent a skin from forming.
4. Assemble and Chill:
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Once the coconut-pecan topping is completely cool, carefully spread it over the set chocolate filling.
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Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
Serving & Garnishing
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For a beautiful presentation, garnish with additional whipped cream, chocolate shavings, or a drizzle of chocolate or caramel sauce before slicing and serving.
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Use a sharp knife dipped in hot water for clean, neat slices.
