Ingredients
Equipment
Method
- Combine chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
- Press mixture firmly into a 9-inch pie dish, including up the sides. Refrigerate while preparing filling.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth and lump-free.
- Melt chocolate chips in 30-second intervals in the microwave, stirring between each. Let cool slightly.
- Blend melted chocolate and vanilla extract into the cream cheese mixture.
- Gently fold in the whipped topping until well combined.
- Spread filling over chilled crust, smoothing the top with a spatula.
- For the topping, combine evaporated milk, granulated sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and stir in vanilla extract, coconut, and pecans.
- Let topping cool completely, then spread over chocolate filling.
- Refrigerate for at least 4 hours or overnight until set.
- Optionally garnish with whipped cream and chocolate shavings before serving.
Notes
The pie can be made ahead and stored in the refrigerator for up to 3 days. For best results, let the pie set overnight. You can substitute the cookie crust with graham crackers or gingersnaps, and the pecans with almonds or walnuts. The homemade topping can be replaced with store-bought caramel sauce mixed with coconut for a quicker version. Keep well-chilled until serving for the perfect texture.