Preheat the oven to 350°F (175°C).

Bake the pie crust according to the package instructions until golden brown, about 10-15 minutes.

In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt until well combined.

Gradually whisk in the milk and heat over medium until it comes to a gentle boil, stirring constantly.

Continue to cook and stir for another 2 minutes until the mixture thickens to a pudding-like consistency.

In a separate bowl, beat the egg yolks and temper them with a small amount of the hot cocoa mixture.

Gradually pour the tempered yolk mixture back into the saucepan and cook for an additional 2 minutes.

Remove from heat and stir in vanilla extract and butter until melted and incorporated.

Fold in the coconut and pecans into the chocolate filling.

Carefully pour the filling into the cooled pie crust and spread it evenly.

Sprinkle chocolate chips evenly over the top of the filling.

Refrigerate the pie for at least 4 hours before serving.