Ingredients 1-c. sweetened shredded coconut A cup (4 ounces) Fisher Chopped Pecans 2/3 cup milk 1 9-inch prebaked pie shell 2/3 cup semisweet chips 1/3 c. sugar
Dutch-processed cocoa powder, 3 tablespoons Half-tsp Kosher salt 3 egg yolks 1 1/2 cups whole milk 1 tsp pure vanilla extract Lightly sweetened whipped cream for serving
Step 1 Mix coconut, pecans, and dulce de leche in a small bowl. Place 1 cup of mixture in the pie shell and set aside. Put chocolate chips in a large heatproof basin.
Step 2 Mix sugar, cocoa powder, and salt in a big saucepan. Whisk the egg yolks one at a time, then the milk and vanilla extract carefully. Whisk frequently as the mixture boils over medium heat.
Boil 2 minutes, whisking frequently. Strain the mixture over chocolate chips and let stand for 1 minute; stir until melted.
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Cool the custard in the prebaked pie shell for 1 hour at room temperature. Refrigerate the pie for at least 12 hours to firm the custard.
Sprinkle the leftover coconut mixture around the edge. Top with gently sweetened whipped cream and serve cold.