No-Bake German Chocolate Pie

In a bowl, mix 1½ cups chocolate cookie crumbs with 6 tbsp melted butter until it resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill and set.

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 the melted chocolate, then gently fold in 8 oz thawed whipped topping until light and 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. Allow to cool completely to room temperature (prevents melting the chocolate mousse).

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

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