Make the Crust:

1. Preheat oven to 375F or 350F for Convection oven. 
2. Place flour, cocoa, sugar and salt into medium-sized bowl. Whisk or stir with a spoon. Add the bits of chilled butter, and cut in with a pastry blender or with fingertips until mixture is like a coarse grain.
3. Whisk together the egg yolks and stir into the mixture for 20-30 seconds. Mixture will be somewhat dry, but should hold together if you squeeze it, or when pressing it into the pan. If it doesn’t hold together when you squeeze a handful, slowly drizzle in 1 or 2 Tablespoons of ice water. (I’ve only had to do this once in the 15-20 times I’ve made this pie)
4. Press the mixture into the bottom and up the sides of 10” Springform or Tart pan. Bake 15 minutes or until set. Cool while preparing the filling. It should be firm once cooled. Reset oven temp to 350F (or 335F for Convection oven).

Make the Filling:

1. In a medium bowl, whisk the melted butter and brown sugar.  Stir in the eggs, followed by the golden syrup, vanilla and salt. Stir in the 1/2 cup bittersweet chocolate chips or chopped chocolate, 3/4 cup coconut, and the pecans. Pour into the par-baked crust.
2. Return the pie to the oven, and bake for 38-42 minutes for 10″ tart or 45-50 mins for 9″ tart, until filling is golden brown but with still a bit of jiggle, but it shouldn’t appear liquid (no sloshing!) in any way. Keep an eye on it during the last 15 minutes and tent with foil if it starts getting too brown. You don’t want the pecans to burn!

Add the Toppings:

1. Sprinkle the 1/2 cup chopped chocolate or chocolate chips into a circle pattern on the crust. Wait a few minutes until it is melted and glossy, and spread until smooth.
2. Sprinkle the melted chocolate with the 3 T coconut. 
3. Allow pie to cool completely before serving.
4. Cover loosely with foil to store at room temperature. Serve topped with Whipped Cream lightly sweetened with golden or maple syrup if you like!