Prepare your favorite pie crust and blind-bake it. Cool completely.

In a medium-sized saucepan, combine the heavy whipping cream, granulated sugar, brown sugar, butter, corn syrup, and vanilla extract. Cook over medium-low heat, stirring frequently until the mixture is bubbly and thickened.

Remove from the heat and stir in coconut and pecans. Allow the mixture to sit at room temperature for 30 minutes. The filling will continue to thicken as it cools. Pour the filling into the prepared pie crust and refrigerate while you’re preparing the pudding.

Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl, whisk, and set aside.

In a medium saucepan, combine the flour, sugar, and salt and whisk together. Next, add the milk, heavy whipping cream, and vanilla extract to the saucepan. Heat the mixture over medium-low heat, whisking constantly.

Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks. Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.

Whisk the pudding until it starts to lightly bubble, then add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 60 more seconds.

Strain the pudding through a fine sieve once or twice, rinsing the sieve in between. Pour the pudding over the cooled coconut pecan filling and cover it with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.

Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 2-3 hours until the pudding has cooled and is firm.

Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream at medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar, cocoa powder, and vanilla extract and continue beating on high speed until stiff peaks form. Finally, spread the whipped cream over the top of the pie crust.