Ingredients
1 c. sweetened shredded coconut
1 c. (about 4 oz.) Fisher Chopped Pecans
2/3 c. dulce de leche
1 prebaked 9-inch pie shell
2/3 c. semisweet chocolate chips
1/3 c. sugar
3 tbsp. cocoa powder, preferably Dutch processed
1/2 tsp. Kosher salt
3 egg yolks
1 1/2 c. whole milk
1 tsp. pure vanilla extract
Lightly sweetened whipped cream, for serving
Preparation
Step 1In a small bowl, stir together the coconut, pecans, and dulce de leche. Spread 1 cup of the mixture in the bottom of the pie shell; set aside. Place the chocolate chips in a large, heatproof bowl. Step 2In a large saucepan, whisk together the sugar, cocoa powder, and salt. Whisk in the egg yolks one at a time, then slowly whisk in the milk and vanilla extract. Bring the mixture to a boil over medium heat, whisking frequently. Boil for 2 minutes, whisking constantly. Strain the mixture over the chocolate chips and let stand for 1 minute; whisk until the chocolate has melted. Pour the custard into the prebaked pie shell and cool at room temperature for 1 hour. Scatter the remaining coconut mixture around the edge of the pie and refrigerate for at least 12 hours, until the custard has set. Serve chilled with a dollop of lightly sweetened whipped cream.
