Coconut Pecan Chocolate Pie

Combine sugar and cornstarch in a medium-sized saucepan over high heat. Stir in milk, chocolate, and 1 tablespoon of melted butter. Bring the mixture to a boil while continuously stirring until it thickens and becomes frothy. Gradually decrease heat; continue cooking and stirring for another 2 minutes.

In a separate bowl, whisk together 2 egg yolks until well-mixed. Gradually incorporate about 1 cup of the warm chocolate mixture into the egg yolks, ensuring a smooth and even consistency. This step prevents the eggs from scrambling when added to the hot mixture.

Pour this blended chocolate mixture back into the saucepan and continue cooking over high heat until it reaches a boiling point. Cook for an additional 2 minutes while stirring constantly.

Pour the hot, rich chocolate filling into a pre-baked pie shell.

In another saucepan, whisk together 1 egg, evaporated milk, 1/2 cup of sugar, and 1/4 cup of melted butter over medium heat. Continue cooking and stirring until the mixture thickens and becomes bubbly.

Stir in shredded coconut and chopped pecans to create a delicious topping for the pie.

Spread this pecan mixture evenly over the chocolate filling, ensuring an attractive and visually appealing presentation.

Allow the pie to cool on a wire rack; refrigerate it thoroughly before serving.