Preparation

1. Preheat oven to 400°F. Line a 9-inch pie plate with pie crust, trim edge to 1/2-inch, then flute.
2. Line pie crust with foil or parchment paper, then fill with pie weights or dried beans. Bake until lightly browned, 11-13 minutes. Remove foil and weights and bake 6 minutes more. Remove from oven and let cool while you work on the filling.
3. Reduce oven temperature to 350°F.
4. To a microwave-safe bowl, add chopped chocolate and 2 tablespoons butter. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals until melted, stirring in between.
5. Let chocolate cool slightly, then whisk in sweetened condensed milk, 4 egg yolks, and vanilla. Add 1 cup pecans and stir to combine.
6. Pour into crust and bake until set, 15-20 minutes. Let cool 1 hour on wire rack.
7. While pie cools, make the topping:
8. Combine brown sugar, heavy cream, and 1/4 cup butter in a saucepan over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat.
9. Add egg yolks to a small bowl, then add a small amount of the hot brown sugar mixture and whisk to combine. Add mixture back to saucepan, whisking constantly.
10. Cook again over medium heat until mixture thickens, stirring constantly, about 2-3 minutes.
11. Remove from heat and stir in coconut and vanilla. Let cool 10 minutes.
12. Pour cooled topping over filling, then sprinkle with pecans. Chill until cold, at least 4 hours. Slice, serve, and enjoy!