Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 4 oz (113g) Baker’s German’s Sweet Chocolate, chopped fine
  • 1 cup (240ml) Evaporated milk (for chocolate filling)
  • 0.75 cup (150g) Granulated sugar (for chocolate filling)
  • 3 Large egg yolks, beaten
  • 0.5 cup (113g) Unsalted butter (for chocolate filling)
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Evaporated milk (for topping)
  • 1 cup (200g) Granulated sugar (for topping)
  • 3 Large egg yolks (for topping)
  • 0.5 cup (113g) Unsalted butter (for topping)
  • 1.5 cups (130g) Sweetened shredded coconut, toasted
  • 1 cup (125g) Pecans, chopped and toasted
  • 0.5 tsp Sea salt

Instructions:

  1. Preheat oven to 175°C. In a medium bowl, combine 150g graham cracker crumbs, 25g sugar, and 85g melted butter. Mix until it feels like wet sand.
  2. Press the mixture firmly into the bottom and up the sides of your 9 inch deep dish plate. Use the bottom of a measuring cup to get a flat, even surface.
  3. Place in the oven for 8 minutes until fragrant and slightly darkened. Let it cool completely on a wire rack.
  4. In your heavy saucepan, combine 113g chopped chocolate, 113g butter, and 240ml evaporated milk over medium low heat. Whisk until the mixture is glossy and smooth.
  5. In a heat proof bowl, whisk 3 egg yolks with 150g sugar.
  6. Slowly pour half of the hot chocolate liquid into the yolks while whisking vigorously. This prevents the eggs from scrambling by raising their temperature gradually.
  7. Pour everything back into the saucepan. Cook over medium heat, stirring with a spatula for about 5 to 7 minutes until it coats the back of a spoon. Stir in the pure vanilla extract. Pour the filling into the prepared crust.
  8. To make the topping: In a clean saucepan, combine 1 cup evaporated milk, 200g sugar, 3 egg yolks, and 113g butter. Cook over medium heat, whisking constantly until the mixture reaches a thick, pudding-like consistency.
  9. Remove topping from heat and fold in toasted coconut, toasted pecans, and sea salt. Allow to cool slightly before gently spreading over the chocolate layer.
  10. Chill the pie in the refrigerator for at least 4 hours to allow the double-custard system to set fully before slicing.