Step 1

Preheat oven to 350 degrees F.

Step 2

In a microwavable safe bowl, combine chocolates and melt until you can smoothly whisk them together. Add milk, egg yolks and vanilla and whisk again. Stir in pecans and pour into pre baked pie crust.

Step 3

Bake at 350 degrees F for 15 to 18 minutes.

Step 4

Cool on a wire rack for 45 minutes.

Step 5

On the stove in a medium pan combine brown sugar, cream and butter. Bring to a boil land stir for about 3 minutes until the sugar I melted. Remove from heat. In a small bowl beat 2 egg yolks. Temper the eggs by adding a small amount of the sugar mixture, then add the egg mixture to the sugar mixture and return to the stove. Cook for 2 minutes or until it thickens. Remove from heat and stir in coconut and vanilla.

Step 6

Top with the remaining ¼ cup of pecans.

Step 7

Refrigerate 4 hours until chilled.