Step 1

Preheat oven to 375 degrees F.

Step 2

Combine sugar, cornstarch and salt; add eggs and vanilla and beat until smooth. Set aside until needed.

Step 3

In a small saucepan, melt chocolate and butter over low heat; whisk until smooth. Remove from heat.

Step 4

Gradually whisk evaporated milk into melted chocolate.

Step 5

Blend chocolate mixture into sugar mixture until completely incorporated.

Step 6

Pour into pie crust. Do not over fill. If there's too much filling, see notes for remaining.

Step 7

Combine coconut and pecans; sprinkle over chocolate filling, covering the entire pie.

Step 8

Bake for 35 to 50 minutes or until browned and puffed up. If the center of the pie is puffed up, the pie is done. Be sure to drape the pie with foil about 20 minutes into cooking to prevent over-browning.

Step 9

Let cool for a minimum of 4 hours before cutting to let the filling set up.