1BOTTOM LAYER: Melt butter, sugar and cocoa in the top of a double boiler. (Sometimes I cheat and use a microwave on high, checking and stirring every 30 seconds. Go ahead. I'm not the double boiler police.)
2Crack the egg into a small bowl and temper it by stirring in just a little of the melted butter mixture. (Otherwise you'll have scrambled egg pieces in your lovely butter mixture.) Stir in the egg then cook to thicken, stirring all the while, about 4-5 minutes.
3Remove from heat. Stir in graham cracker crumbs, coconut and chopped nuts. Press firmly into an ungreased 8"x8" square pan.
4SECOND LAYER: Cream butter, heavy cream, instant vanilla pudding mix and powdered sugar. Spread over bottom layer then lick your fingers. (Yes, I know you tasted it.)
5THIRD LAYER: Melt chocolate and butter over low heat. Cool slightly but don't let it harden. Pour over the second layer then put the pan in the in the fridge to chill as long as you can stand it before you pull up a chair and devour it with a spoon. (WHAT!? Don't tell me you've never done that.)