No-Bake German Chocolate Pie

1. 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.

2. 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.