Ingredients
·
▢1 cooked
pie crust in 9” pie pan a deep pan is best for this recipe
Filling
Ingredients
·
1 ½ cups milk chocolate chips
·
▢2 tablespoons butter
·
▢⅔ cups sugar
·
▢½ cup cornstarch
·
▢3 cups whole
milk
·
▢4 large
egg yolks
·
▢2 teaspoons vanilla
extract
Topping
·
▢⅓ cup brown
sugar packed
·
▢½ cup heavy
whipping cream
·
▢⅓ cup sweetened
condensed milk
·
▢¼ cup butter
·
▢2 large
egg yolks
·
▢1 ½ cups sweetened
coconut flakes
·
▢1 tablespoon vanilla
extract
·
▢⅔ cup salted
pecans coarsely chopped
Instructions
Filling
·
In a microwave, melt the chocolate and butter together in
10-15 second increments, stir until smooth.
·
In a saucepan mix sugar and cornstarch, whisk in the whole
milk and cook over medium heat until thickened and bubbly. Reduce heat to low
and cook for an additional 2 minutes, stirring constantly. Remove from heat.
·
In a separate bowl mix a small amount of hot mixture with
egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot
mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2
additional minutes, remove from heat.
·
Whisk in your chocolate butter mixture and vanilla, stir
until well combined. Pour into your baked pie crust. Let setup completely
before putting the topping on.
Topping
·
In a small saucepan, combine brown sugar, butter, heavy
whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil
over medium heat, and stir until sugar has dissolved. Remove from heat.
·
In a separate bowl whisk egg yolks and a small amount of
hot mixture together, once combined add it all back into the saucepan and
return to the stove. Cook for 2-3 minutes on medium heat, constantly stirring
until it thickens. Remove from heat.
·
Add in your vanilla, shredded coconut, and salted pecans.
Cool for 10 minutes then pour over the top of your chocolate filling.
·
Optional: top with additional shredded coconut and chopped
pecans.
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