In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat until light and fluffy for 3-5 minutes.

Add the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract and beat for an additional minute.

Whisk together unsweetened cocoa powder, a pinch of salt, and whole milk in a separate bowl until smooth.

Gradually pour the chocolate mixture into the butter mixture, stirring gently until fully integrated.

Gently fold in the chopped pecans and shredded sweetened coconut.

Pour the creamy filling into a pre-baked chocolate pie crust and smooth the top.

Cover the pie loosely and chill in the refrigerator for at least 4 hours, ideally overnight.

Remove from the refrigerator, slice into wedges, and serve cold.