3 (9 inch) prepared chocolate cookie crumb crusts
3 (1 ounce) squares unsweetened chocolate, sliced
1 1/2 cups white sugar
3 tablespoons crystallized sugar
1/2 teaspoon milk
1 cup butter, chilled
1 cup chopped pecans
4 eggs
1 cup milk
1 tablespoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 (2.9 ounce) packages instant coconut cream pudding mix
In a medium bowl, mix chocolate with 1/2 cup sugar. Stir in the pineapple, chocolate and whipped topping. Chill in the refrigerator 8 hours.
In a large bowl, beat butter, 1 cup chopped pecans, eggs and milk. Stir in the pineapple, chocolate and whipped topping. Mix thoroughly. Pour over the crusts.
Bake 22 to 26 minutes in the preheated oven, until lightly browned. Cool completely.
In a small bowl, combine pudding mix and vanilla extract. Mix thoroughly. Pour over pie. Cover and refrigerate for 2 or more hours to chill. Serve warm or cold.