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Preheat you oven to 400* and bake your pie crust for about 10 minutes or the bottom is light brown.
Put all your chocolate in a microwave safe bowl and microwave until melted, about a minute and a half. Be sure and stir every 30 seconds!
Add the sweetened condensed milk to the chocolate and stir until smooth.
Add the 4 egg yolks and vanilla and stir until smooth.
Add in the pecans slowly and stir up really good.
Pour mixture into pie crust and bake for 15 minutes.
Take pie out if oven and let it rest for an hour.
Put brown sugar, butter, and heavy whipping cream into a saucepan and heat on medium heat stirring until sutra is dissolved and then remove from heat.
Add the two egg yolks and return the pan to heat stirring constantly for about 2 minutes or until the mixture starts to thicken.
Remove from heat and add in vanilla and coconut flakes.
Wait ten minutes for mixture to thicken some more and then pour over the top of the pie.
Put pie in the fridge for about 4 hours or until completely chilled.