In a large mixing bowl, combine 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.

Add 3 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Blend in 1 teaspoon of vanilla extract until smooth.

In a separate bowl, whisk together ½ cup of unsweetened cocoa powder, ¼ teaspoon of salt, and ¼ cup of whole milk until smooth. Gradually pour into the butter mixture, mixing until combined.

Gently fold in 1 cup of chopped pecans and 1 cup of shredded sweetened coconut into the chocolate filling.

Pour the chocolate filling into the pre-baked chocolate pie crust, smoothing the top with a spatula.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.