1. Prep crust: Use a pre-baked 9″ deep-dish pie crust. Set aside.
2. Make chocolate filling:
   • Whisk cocoa, sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk until smooth.
   • Temper egg yolks: Whisk ½ cup hot milk mixture into yolks, then return to pan.
   • Cook over medium heat, stirring constantly, until thickened (~5 min).
   • Remove from heat. Stir in chopped chocolate, butter, and vanilla until smooth.
   • Pour into crust. Press plastic wrap directly on surface. Chill while making topping.
3. Make coconut-pecan topping:
   • In a saucepan, combine evaporated milk, sugar, and butter. Bring to a boil over medium heat.
   • Reduce heat; simmer 10–12 minutes, stirring often, until thickened and golden.
   • Remove from heat. Stir in coconut, pecans, and vanilla. Cool 10 minutes (it will thicken more as it cools).
4. Assemble: Spread warm topping evenly over chilled chocolate layer.
5. Chill at least 3–4 hours, or until fully set.
6. Garnish with chocolate shavings or extra pecans before serving.

💡 Pro Tips:
– Don’t skip tempering the yolks—it prevents scrambled eggs!
– For extra shine, drizzle melted chocolate over the top before serving.
– Make ahead: Assemble up to 1 day in advance—it tastes even better the next day!

Prep Time & Nutrition (per slice, serves 8):