No-Bake German Chocolate Pie

In a bowl, mix 1½ cups chocolate cookie crumbs with 6 tbsp melted butter until like wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator.

Melt 1½ cups milk chocolate chips in the microwave in 30-second bursts, stirring until smooth; cool slightly. Beat 8 oz softened cream cheese and ¼ cup powdered sugar until smooth. Beat in melted chocolate, then fold in 8 oz thawed whipped topping until fluffy.

In a saucepan over medium heat, whisk ½ cup evaporated milk, ½ cup brown sugar, ¼ cup butter, and 2 beaten egg yolks. Cook for 8 to 10 minutes, stirring constantly, until thickened into a warm caramel custard.

Remove saucepan from heat. Stir in 1 cup sweetened shredded coconut, ½ cup chopped pecans, and 1 tsp vanilla extract. Cool completely to room temperature.

Spoon the chocolate filling into the chilled crust and smooth the top. Gently spread the cooled coconut-pecan custard over the chocolate layer in an even blanket.

Refrigerate for at least 2 hours (or overnight) until firm. Slice with a sharp knife and garnish with extra whipped cream or chocolate curls before serving.