Preheat oven to 350°F (175°C) and bake pie crust until golden brown, about 10-12 minutes. Set aside to cool.

Combine granulated sugar, cocoa powder, cornstarch, and salt in a saucepan. Gradually whisk in milk and bring to a boil over medium heat, stirring constantly.

Once boiling, continue stirring for 2 minutes until thickened. Remove from heat.

In a bowl, whisk egg yolks, then temper by slowly adding hot chocolate mixture. Return tempered yolks to saucepan.

Cook on low heat for 2 minutes, stirring, until it coats the back of a spoon. Stir in vanilla extract and butter until melted.

Fold in coconut and pecans, ensuring even distribution.

Pour warm filling into cooled pie crust, spreading evenly.

Sprinkle chocolate chips over filling.

Cover with plastic wrap and refrigerate for at least 4 hours.