Equipment Needed
- Medium mixing bowl & whisk
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- Pie keeper or large bowl for covering
Step-by-Step Instructions
My first step is always to toast the pecans for the topping. I place them in a dry skillet over medium-low heat and shake the pan frequently for about 4-5 minutes, until I can smell their warm, nutty fragrance. I immediately pour them onto a plate to cool. This simple step prevents them from burning in the residual heat of the pan and fills my kitchen with the most inviting aroma. Once they’re cool, I roughly chop them and set them aside with the coconut.
Now, I make the heart of the pie: the chocolate layer. In my medium bowl, I whisk together the instant chocolate pudding mix and the icy cold milk. I whisk vigorously for a full two minutes. It starts thin, but right before my eyes, it thickens into a glorious, glossy, spoon-standing pudding. I then gently fold in the thawed whipped topping with a spatula. This lightens the pudding into a mousse-like, airy filling. I scrape every bit of this fluffy chocolate cloud into the waiting graham cracker crust and smooth the top. I pop this into the refrigerator to start setting up while I make the topping.
Next, I create the iconic coconut-pecan topping. In my saucepan, I combine the sugar, evaporated milk, beaten egg yolk, and butter. I cook this over medium heat, stirring constantly with a whisk. This is not the time to walk away. I cook it until the mixture thickens, bubbles gently, and coats the back of a spoon, about 8-10 minutes. It will turn a beautiful caramel color. I remove it from the heat and immediately stir in the vanilla extract, followed by the toasted pecans and flaked coconut. The mixture will be thick, glossy, and incredibly fragrant.(See the next page below to continue…)