Instructions

1. First make the crust. In a large bowl whisk together flour, sugar and salt, then add pieces of cold butter and press with a fork until it starts to look like a coarse meal. Finally, add 1 tablespoon of water at the time and continue mixing until a dough forms. Then, wrap the dough with the plastic wrap and refrigerate for at least 30 minutes to an hour.
2. Preheat the oven to 400 F and lightly grease 9-inch pie dish.
3. Now, take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick. Then, transfer the dough to a pie dish and trim excess of dough from edges, crimp the edges and poke the bottom of the crust with a fork. Bake 10-12 minutes, then let it cool while you make chocolate filling.
4. Now, reduce oven temperature to 350 F.
5. To make the filling, in a small sauce pan over medium-low heat melt ¼ cup butter and chopped chocolate, stirring constantly until smooth. Then, let it cool to lukewarm.
6. Next, stir in sweetened condensed milk, egg yolks and vanilla. Then, stir in 1 cup chopped pecans and pour into crust.
7. Bake at 350 F for 25-30 minutes, until set. Cool completely before add topping.
8. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly. Then, remove from heat and stir in vanilla, coconut and pecans. Cool 30 minutes, then spread over pie.
9. Refrigerate the pie at least 3-4 hours before serving and garnish with pecans if desired.