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Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the chocolate chips and butter over low heat, stirring constantly.
Once melted, remove from heat and gradually stir in the evaporated milk.
In a separate bowl, combine the sugar, cornstarch, and salt. Gradually blend this mixture into the chocolate mixture in the saucepan.
Over medium heat, bring the mixture to a boil, stirring constantly. Boil and stir for 1 minute.
Gradually stir at least half of the hot mixture into the beaten eggs, then blend this back into the hot mixture in the saucepan.
Boil and stir for 2 minutes.
Remove from heat and stir in the vanilla extract.
Pour the mixture into the unbaked pie crust.
Mix the shredded coconut and chopped pecans together and sprinkle over the top of the pie.
Bake in the preheated oven for 45-50 minutes or until the center is set.
Allow the pie to cool on a wire rack for a few hours before serving.
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