1. Preheat the oven to 350°F (175°C). Lightly grease a 9 inch pie dish.

2. In a medium bowl combine the graham cracker crumbs, granulated sugar, melted butter, and finely chopped pecans until the mixture resembles damp sand and holds together when pressed.

3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish using the bottom of a measuring cup to pack it tightly.

4. Bake the crust for 8 to 10 minutes until lightly golden and fragrant, then remove from the oven and let it cool slightly while you prepare the coconut pecan layer.

5. In a medium saucepan whisk together the sweetened condensed milk and egg yolks until smooth, then add the 4 tablespoons butter.

6. Cook the mixture over medium low heat, stirring constantly, until it thickens and gently bubbles, about 8 to 10 minutes. Do not let it boil hard.

7. Remove the pan from the heat and stir in 1/2 teaspoon of the vanilla extract, a pinch of the kosher salt, 1 cup of the shredded coconut, and 1 cup of the chopped pecans until evenly combined.

8. Spread the warm coconut pecan mixture evenly over the bottom of the baked crust and set the pie aside while you make the chocolate filling.

9. Place the semisweet chocolate chips in a heatproof bowl.

10. In a small saucepan heat the heavy cream over medium heat until it just begins to steam and small bubbles form around the edges, then immediately pour the hot cream over the chocolate.

11. Let the cream and chocolate sit undisturbed for 1 to 2 minutes, then whisk slowly from the center outward until the chocolate is completely melted and the mixture is smooth and glossy.

12. Stir in the remaining 1/2 teaspoon vanilla extract and the remaining pinch of kosher salt.

13. Pour the warm chocolate filling over the coconut pecan layer in the pie crust, smoothing the top with an offset spatula and gently tapping the pan on the counter to release air bubbles.

14. Allow the pie to cool to room temperature, then cover it loosely and refrigerate for at least 4 hours or until the chocolate layer is fully set.

15. Just before serving, sprinkle the top of the pie with the remaining 1/2 cup shredded coconut and 1 cup pecan halves or chopped pecans, toasting them first if desired for extra flavor.

16. Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts, and serve each slice with a dollop of whipped cream if you like.