Ingredients
Equipment
Method
- In a large bowl, whisk together the 1¼ cups flour, ½ cup granulated sugar, and ½ teaspoon salt.1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt
- Cut in the ½ cup chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.1/2 cup unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.4-6 tablespoons ice water
- Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the 4 ounces chopped unsweetened baking chocolate. Stir occasionally until smooth. Remove from heat and set aside to cool slightly.4 ounces unsweetened baking chocolate
- In a large bowl, whisk together the 1 cup granulated sugar, ¼ cup flour, and ½ teaspoon salt.1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 teaspoon salt
- In a separate bowl, whisk the 3 lightly beaten eggs. Gradually whisk the milk into the beaten eggs.3 large eggs, 1 cup milk
- Slowly pour the egg and milk mixture into the dry ingredients, whisking constantly until well combined.
- Add the slightly cooled melted chocolate to the filling mixture and whisk until smooth and evenly incorporated.
- Stir in the 2 tablespoons butter for the filling and 1 teaspoon vanilla extract until the butter is melted and the mixture is uniform.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang. Crimp the edges decoratively.
- Pour the chocolate filling into the prepared pie crust.
- Bake for 35-45 minutes, or until the filling is set but still has a slight jiggle in the center. You may need to cover the edges of the crust with foil halfway through baking if they start to brown too quickly.
- Let the pie cool completely on a wire rack before proceeding to the topping.
- While the pie is cooling, prepare the topping. In a medium saucepan, combine the ½ cup evaporated milk, ¼ cup softened butter, and ¾ cup packed light brown sugar.1/2 cup evaporated milk, 1/4 cup unsalted butter, 3/4 cup packed light brown sugar
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3-5 minutes.
- Remove from heat and stir in the 1 teaspoon vanilla extract.1 teaspoon vanilla extract
- Add the 1 cup chopped pecans and 1 cup shredded coconut to the saucepan and gently stir to coat them evenly.1 cup chopped pecans, 1 cup shredded sweetened coconut
- Once the pie has cooled for at least 30 minutes and is no longer hot, spread the coconut-pecan mixture evenly over the top.
Notes
To store, cover loosely with plastic wrap or place in an airtight container. Refrigerate for up to 3-4 days. For freezing, wrap individual slices tightly and freeze for up to 2 months. Reheat chilled slices at room temperature for 30 minutes or gently in a low oven (300°F / 150°C) for 5-10 minutes.
