Preheat the oven to 350°F (175°C).

Place the pie crust in a 9-inch pie dish and set aside.

In a small saucepan over low heat, melt 4 ounces dark chocolate, stirring continuously until smooth.

In a mixing bowl, whisk together 1 cup granulated sugar and 1 cup heavy cream until combined.

Add 3 large egg yolks to the cream mixture and whisk until smooth.

Slowly pour the melted chocolate into the cream mixture, stirring constantly to create a velvety filling.

Gently fold in 1/2 cup coconut flakes, 1/2 cup chopped pecans, 1/4 cup unsalted butter, and 1 teaspoon vanilla extract.

Pour the filling into the prepared pie crust and bake for 30-35 minutes, until the edges are set and the center is slightly wobbly.

Allow the pie to cool completely before slicing for clean servings.