1. Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan, crimp the edges, and poke holes with a fork. Line with parchment and fill with pie weights.

2. Bake the crust for 15 minutes. Remove weights and parchment, then bake another 5–7 minutes until golden. Let it cool completely.

3. In a medium saucepan, combine evaporated milk, granulated sugar, brown sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 10 minutes).

4. Remove the filling from heat and stir in butter, vanilla, shredded coconut, and chopped pecans. Let it cool slightly.

5. Spread the coconut-pecan filling into the cooled pie crust evenly.

6. In another bowl, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth to create ganache.

7. Pour ganache over the coconut-pecan layer and spread evenly.

8. Chill the pie for at least 2 hours or until ganache is set. Let it sit at room temperature for 10 minutes before slicing.

9. Serve with whipped cream and toasted coconut if desired.