In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the unsweetened cocoa powder, salt, and milk until smooth. Gradually pour this dry mixture into the butter mixture.

Gently fold in the chopped pecans and shredded sweetened coconut into the chocolate filling.

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

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