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Pre-bake your pie crust according to package directions and allow it to cool completely.
Melt German’s sweet chocolate and butter together in a double boiler or microwave until smooth.
In a large bowl, beat large eggs with granulated sugar until thick and pale.
Slowly whisk in the melted chocolate mixture, vanilla extract, salt, and heavy cream until fully incorporated.
Pour the chocolate filling into the cooled pie crust and bake at 350°F for about 30 minutes until set but slightly wobbly in the center.
In a saucepan over medium heat, melt cold butter and stir in brown sugar and evaporated milk, cooking until thickened, about 5 minutes.
Remove from heat and stir in coconut, pecans, vanilla extract, and a pinch of salt; let cool for 10 minutes.
Spread the coconut pecan topping over the chocolate filling evenly.
Chill the pie in the refrigerator for at least 2 hours before slicing.
Slice with a sharp knife, wiping between cuts for clean slices.