Directions

1. 1

   Preheat the oven to 350°F. Line a rimmed baking sheet with foil. On a flour-dusted work surface, roll out the thawed pie crust to a 12-inch circle, working from the center outward and dusting with additional flour as needed to prevent sticking. Transfer the dough carefully to a 9-inch pie pan. Press it gently against the bottom and sides, then fold the overhanging edges under and crimp them decoratively with your fingers.

2. 2

   Combine the semisweet chocolate chips and salted butter in a microwave-safe bowl. Microwave at 50 percent power in 30-second intervals, stirring between each interval, until completely melted and smooth. Transfer the melted chocolate mixture to a large bowl.

3. 3

   Add the three large eggs to the chocolate mixture and whisk vigorously until fully combined. Pour in the sweetened condensed milk, kosher salt, and vanilla extract, whisking until the filling is uniform and well blended.

4. 4

   Fold the chopped pecans and unsweetened shredded coconut into the chocolate filling until evenly distributed.

5. 5

   Pour the chocolate mixture into the prepared pie crust. Place the pie on the foil-lined baking sheet and transfer to the preheated oven. Bake for 35 to 40 minutes, until the filling puffs slightly and the top appears set but the very center still jiggles slightly when gently shaken.

6. 6

   Remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely at room temperature, about 2 hours, before serving.

7. 7

   Before serving, top the pie with a generous dollop of whipped cream, additional chopped pecans, extra shredded coconut, and shaved chocolate.