Add melted chocolate, then fold in whipped topping until smooth and fluffy.
Spoon mixture into chilled crust and refrigerate while making the topping.
Make coconut-pecan topping:
In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
Cook 8–10 minutes, stirring constantly, until thickened.
Remove from heat, stir in coconut, pecans, and vanilla. Cool completely.
Assemble:
Spread cooled coconut-pecan topping over chocolate filling.
Chill at least 2 hours (or overnight) before serving.
Serving Tip:
Garnish with extra whipped cream, chocolate curls, or a drizzle of chocolate syrup for a bakery-style finish.
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