Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium saucepan over low heat, combine the semi-sweet chocolate chips and unsalted butter. Stir until completely melted and smooth. Remove from heat.
Step 3: In a separate bowl, whisk together the evaporated milk, granulated sugar, and egg yolks until well combined. Gradually whisk this mixture into the melted chocolate mixture. Stir in the vanilla extract.
Step 4: Pour half of the chocolate filling into the unbaked pie crust.
Step 5: In a small bowl, combine the flaked coconut and chopped pecans. Sprinkle this mixture evenly over the chocolate filling in the pie crust.
Step 6: Carefully pour the remaining chocolate filling over the coconut and pecan layer.
Step 7: Bake for 45-50 minutes, or until the center is set but still slightly wobbly. If the crust begins to brown too quickly, you can cover the edges with foil.
Step 8: Remove from the oven and let the pie cool completely on a wire rack. This is crucial for the pie to set properly, often taking several hours at room temperature, or chill in the refrigerator for at least 2 hours before serving.
Step 9: (Optional) For a whipped topping, beat heavy cream and powdered sugar together until stiff peaks form. Serve alongside or on top of slices of pie.