Crust: Combine all ingredients in work bowl of food processor fitted with steel blade; process until well blended. Pat the mixture firmly and evenly onto bottom and sides of a 9-inch Pyrex pie pan. Chill while preparing the filling.
In a heavy 3-quart saucepan over medium heat, combine chocolate and butter. Cook, stirring often, to melt the chocolate. When chocolate is completely melted and mixture is smooth, set aside.
In bowl of electric mixture, combine sugar, cornstarch, milk and egg yolks. Beat at medium speed until well blended, thick, and light lemon yellow in color, about 5 minutes. Gradually add the melted chocolate mixture while beating. When all chocolate has been added and mixture is smooth and well blended, return to saucepan. Cook mixture over medium heat, stirring constantly, until thick and smooth. Bring the mixture just to the boiling point, and then remove immediately from heat. Stir in the vanilla extract, coconut, and pecans. Pour mixture into chilled pie crust and refrigerate until set.
Preheat oven to 350°F. Make meringue by placing sugar in a heavy saucepan with water. Cover and cook over high heat until sugar reaches soft-ball stage, or registers about 230° on a candy thermometer. Do not stir syrup until sugar has completely dissolved.
Meanwhile, combine egg whites and cream of tartar in bowl of electric mixer fitted with wire whisk beater. Beat until frothy. Pour sugar syrup into whites in a thin, steady stream while beating. Continue to beat until outside of bowl is cool to the touch.
Spread meringue over pie, making sure that no filling is exposed and that meringue touches crust all the way around. Scatter some coconut over meringue. Bake in preheated oven for 10 minutes, or until meringue is lightly browned and coconut is toasted. Allow meringue to cool before slicing.
Makes 1 Nine inch pie
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Reprinted with permission from © Terry Thompson-
Anderson, Texas on the Plate, published by Shearer Publishing click for book review
recipe from www.inmamaskitchen.com