Equipment Needed
- 9-inch pie plate
- Medium and small saucepans
- Heatproof bowls (for melting chocolate)
- Whisk and spatula
- Mixing bowls
- Measuring cups and spoons
Step-by-Step Instructions
First, make the crust. In a medium bowl, mix your chocolate wafer or graham cracker crumbs with the sugar and a pinch of salt. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pinched. Press this mixture firmly and evenly into the bottom and up the sides of your 9-inch pie plate. I use the bottom of a measuring cup to really compact it. This prevents a crumbly crust later. Place the crust in the refrigerator to chill and set while you make the fillings.
Now, for the decadent chocolate layer. In a heatproof bowl set over a saucepan of simmering water (or using a double boiler), combine the chopped semi-sweet chocolate, German sweet chocolate, and the ¼ cup of butter. Stir gently until completely melted and smooth. Remove the bowl from the heat. In a separate bowl, whisk together the sweetened condensed milk, the two egg yolks, vanilla, and salt until smooth. Slowly whisk this milk mixture into the melted chocolate until fully combined and glossy. The mixture will be thick and luxurious. Pour this chocolate filling into your chilled crust, smoothing the top. Place the pie in the refrigerator to start setting.
While the chocolate layer chills, make the iconic coconut-pecan frosting. In a small saucepan, whisk together the evaporated milk, sugar, the two remaining egg yolks, and the ¼ cup of butter. Cook this over medium heat, whisking constantly, until the mixture thickens, bubbles gently, and coats the back of a spoon, about 10-12 minutes. It’s important to whisk constantly to prevent the eggs from scrambling. Once thickened, remove from the heat and stir in the shredded coconut, toasted chopped pecans, and vanilla extract. The smell is absolutely heavenly. Let this frosting cool for about 15-20 minutes, stirring occasionally, until it’s still spreadable but not hot.(See the next page below to continue…)