Fill the Crust
Transfer the chocolate filling into the graham cracker crust and spread it evenly. Place it in the refrigerator while preparing the topping.
Prepare the Coconut-Pecan Mixture
Combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and salt in a separate bowl. Stir until everything is well incorporated.
Add the Topping
Spoon the coconut-pecan mixture over the chocolate layer and spread it evenly across the surface.
Refrigerate
Cover the pie and chill for at least 4 hours, allowing it to firm up completely before serving.
Slice and Enjoy
Finish with white chocolate curls or extra pecans if desired, then slice and serve chilled.
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