Recipe Categories

Ingredients

• 4 large eggs, divided

• 1 1/3 cup sugar

• 1/3 cup unsweetened cocoa powder

• 1/4 cup cornstarch

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 6 tablespoon butter, divided

• 1 (12 oz.) can PET® Evaporated Milk, divided

• 1 1/3 cup sweetened coconut flakes, divided

• 1 cup chopped pecans , divided

• unbaked pie crust

• 1/3 cup firmly packed brown sugar

Instructions

HEAT oven to 375°F. Whisk 3 eggs plus 1 egg white in large bowl until blended. Stir in sugar, cocoa, cornstarch, vanilla, salt and 4 tablespoons melted butter. Gradually whisk in 1 1/4 cups evaporated milk until blended. Stir in 2/3 cup coconut and 2/3 cup chopped pecans. Pour into pie crust. Bake 40 minutes or until filling is set but still slightly loose in center.

MELT remaining 2 tablespoons butter in small saucepan over low heat. Whisk in brown sugar and remaining 1/4 cup evaporated milk and 1 egg yolk.

COOK over medium-low heat, stirring constantly, until bubbly and slightly thickened. Remove from heat. Stir in remaining 2/3 cup coconut and 1/3 cup pecans until coated. Drop small spoonfuls over top of pie, spreading evenly. Bake an additional 5 minutes. Cool completely on wire rack.