4 egg yolks
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
¼ cup cocoa powder
3 tablespoons butter
2½ teaspoons vanilla extract, divided
1 cup pecan pieces, divided
1 cup shredded coconut, divided
1 pre-baked 9-inch pie crust
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Place egg yolks in medium size bowl, set aside.
In a medium sauce pan, combine sugar, cornstarch, salt, milk and cocoa powder; cook over medium to low heat, whisking constantly. After mixture bubbles up and thickens, cook an additional 2 minutes; remove from heat.
Beat yolks slightly and gradually whisk 1 cup hot sugar mixture into yolks. Add yolk mixture to saucepan and bring gently to a boil; cook 2 minutes more.
Remove from heat and add butter and 1½ teaspoons vanilla, stirring until butter melts. Add ¾ cup each of pecans and coconut to pie filling; stir well. Pour into a baked 9-inch crust and refrigerate until set. While pie cools, spread remaining coconut and pecan pieces in baking dish and toast lightly in a 350 degree-oven for 5-7 minutes. Set aside to cool.
Beat heavy cream at high speed with an electric mixer. As cream starts to thicken, gradually add powdered sugar and 1 teaspoon vanilla. Beat until soft peaks form, being careful not to overbeat. Top cooled pie filling with whipped cream and sprinkle with cooled toasted pecans and coconut.
Serves six to eight.
Blue Bonnet Cafe, Marble Falls, Texas