Chop the German sweet chocolate into small pieces.

Combine the chopped chocolate and butter in a saucepan.

Melt the chocolate and butter over low heat, stirring constantly.

Remove the saucepan from the heat.

Blend in the evaporated milk until smooth.

In a separate bowl, combine sugar, cornstarch, and salt.

Beat in the eggs and vanilla extract until well combined.

Blend the melted chocolate mixture into the egg mixture.

Pour the chocolate filling into the unbaked pie shell.

Combine the sweetened shredded coconut and chopped pecans.

Sprinkle the coconut-pecan mixture evenly over the top of the pie.

Bake in a preheated oven at 375°F (190°C) for 45 minutes.

Let the pie cool completely before serving.