Start by preparing your pie crust. If using a store-bought chocolate pie crust, simply remove it from its packaging and set it aside. If you're making a homemade crust, pre-bake it according to the recipe instructions until lightly golden, then let it cool completely.

In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3-4 minutes, or until it becomes light and fluffy.

Add the eggs one at a time, mixing well after each addition. Continue beating the mixture until all three eggs are fully incorporated and the filling is smooth.

Stir in one teaspoon of vanilla extract into your egg mixture. Mix on low speed just until combined.

In a separate bowl, whisk together half a cup of unsweetened cocoa powder, a quarter teaspoon of salt, and a quarter cup of milk until smooth.

Carefully fold the cocoa mixture into the creamed butter and egg mixture using a rubber spatula.

Gently fold in one cup of chopped pecans and one cup of sweetened shredded coconut.

Pour the filling into your prepared pie crust and smooth the top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.