Start by preparing your pie crust. If using a store-bought chocolate pie crust, simply remove it from its packaging and set it aside. For a homemade crust, pre-bake a 9-inch chocolate crust according to the recipe instructions. Allow the crust to cool completely before filling.

In a mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar. Using an electric mixer, cream these together on medium speed for about 3-4 minutes until light and fluffy.

Add 3 large eggs to your butter-sugar mixture one at a time, mixing well after each addition. Beat until the eggs are fully incorporated and the mixture is smooth, about 2 minutes.

Stir in 1 teaspoon of vanilla extract into the filling mixture, blending for another 30 seconds.

In a separate bowl, whisk together 1 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 cup of whole milk until smooth, about 1-2 minutes.

Gently fold the cocoa mixture into the butter-egg mixture until fully combined.

Carefully fold in 1 cup of chopped pecans and 1 cup of shredded sweetened coconut into the chocolate filling. Mix gently to evenly distribute the ingredients.

Pour the filling mixture into the prepared pie crust, using a spatula to smooth the top until it’s even.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set.