Preheat oven to 375F.
Put crust into pie pan.
Beat all ingredients except pecans, chocolate and coconut until well-blended.
Pour mixture into pie crust.
Sprinkle pecans throughout the pie filling (yes, they can and will sink and it’s okay).
Sprinkle chocolate chips (about 1/2-3/4 c.) and shredded coconut (about 1/2 c.) into the filling as well.
If you are using a crust that sticks up more than this, I’d recommend covering the edge of the crust with foil. I’d had the crust burn before. This time, I didn’t cover it.
Bake for 40-50 minutes until the pie is set and the top is a ice golden brown.