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