1.Mold the Cookie Crust:5 min.
In a bowl, mix 1½ cups chocolate cookie crumbs with 6 tbsp melted butter until like wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator.
2.Prepare Silky Chocolate Mousse Base:8 min.
Melt 1½ cups milk chocolate chips in the microwave in 30-second bursts, stirring until smooth; cool slightly. Beat 8 oz softened cream cheese and ¼ cup powdered sugar until smooth. Beat in melted chocolate, then fold in 8 oz thawed whipped topping until fluffy.
3.Cook Coconut-Pecan Custard:10 min.
In a saucepan over medium heat, whisk ½ cup evaporated milk, ½ cup brown sugar, ¼ cup butter, and 2 beaten egg yolks. Cook for 8 to 10 minutes, stirring constantly, until thickened into a warm caramel custard.
4.Off-Heat Stir and Complete Cooling:15 min.
Remove saucepan from heat. Stir in 1 cup sweetened shredded coconut, ½ cup chopped pecans, and 1 tsp vanilla extract. Cool completely to room temperature.
5.Assemble Layers:2 min.
Spoon the chocolate filling into the chilled crust and smooth the top. Gently spread the cooled coconut-pecan custard over the chocolate layer in an even blanket.
6.Chill Set and Serve:2+ hr.
Refrigerate for at least 2 hours (or overnight) until firm. Slice with a sharp knife and garnish with extra whipped cream or chocolate curls before serving.
📊 Nutritional Profile (Approximate Per Serving)
Metric Amount Per Serving (1/8th of pie)
Calories ~460 kcal
Protein 6g
Total Fat 31g
Carbohydrates 44g
Sugars 35g
Sodium 210mg
🔒 Storage Guidelines
Refrigeration: Keep covered in the refrigerator for up to 4 to 5 days.
Freezer Option: Freeze for up to 1 month. Thaw in the refrigerator overnight before slicing.
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