Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add ½ cup of water and pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Flatten dough into a disc and wrap with plastic wrap. Refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Working on a lightly floured surface, roll dough into a 12”x18” rectangle. Press dough into an 11”x17” rimmed baking sheet. (Note: Take extra care to press dough into corners of the pan.)

Preheat oven to 350°F.

Using a medium saucepan, add chocolate and butter. Heat over medium-low heat, stirring occasionally, until mixture has completely melted.

Remove saucepan from heat and stir in evaporated milk; set pan aside.

Using a large mixing bowl, add granulated sugar, brown sugar, cornstarch and salt; stir until well combined.

Using a separate bowl, add egg yolks and vanilla extract; whisk together until well combined. Pour egg mixture into bowl with the sugars; stir until well combined. Finally, add chocolate mixture; stir until well combined.

Pour filling into pan (on top of crust). (Note: The filling will come right up to the edge of the pan. Use caution when transferring it into the oven!)

Using a medium mixing bowl, combine shredded coconut and chopped pecans; spread mixture evenly on top of the pan.

Bake for 45-50 minutes, or until topping is almost set. Let pie cool completely (1-2 hours) before slicing and serving. (Note: I actually prefer to serve this pie cold. Let pie cool at room temperature for 1 hour and then refrigerate for 2-3 hours.)

{Optional} Garnish slices with fresh whipped cream before serving.