Ingredients
1 refrigerated pie crust
1/2 c. of butter ( 1 stick)
1 c. sugar
1 t. vanilla
2 eggs
3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 c. semi sweet chocolate chips
1/2 c. chopped pecans
Frosting
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1-1/3 cups sweetened coconut flakes
1 cup chopped pecans
garnish
1 can of Pillsbury chocolate fudge frosting
several half pecans
Instructions
Pre heat the oven to 350 degrees
Place pie crust in a 9 inch glass pie plate
In a medium saucepan, melt butter over medium heat. Pour in a medium bowl. Stir in sugar, vanilla, and eggs until well blended. Stir in flour, and cocoa until smooth. Stir in chips and pecans.
Pour in the pie crust and spread evenly and bake for approximately 25-30 minutes or until the center no longer jiggles and an inserted toothpick comes out clean.
Fully cool on a cooling rack.
Make the frosting by stirring together the condensed milk,egg yolks, and butter in a medium saucepan. Cook over low medium heat stirring with a whisk constantly until thick and bubbly. Remove from the heat and stir in the vanilla, coconut and pecans.
Allow to fully cool before spreading it over the pie.
Pipe frosting in several rosettes over the top of the pie and top with pecans (optional)
Note
Source recipes -Here-
