1. Press graham cracker crust into a 9-inch pie dish and chill in the fridge while preparing the filling.

2. In a medium saucepan, combine sweetened condensed milk, egg yolks, and butter. Cook over medium heat, whisking constantly for 10 minutes until thickened.

3. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let the filling cool slightly.

4. Spread the coconut-pecan mixture evenly into the chilled crust. Refrigerate for 1 hour to allow it to set.

5. Heat heavy cream in a small saucepan until steaming. Pour over chocolate chips in a bowl. Let sit for 2–3 minutes, then whisk until smooth.

6. Pour the ganache over the set filling and smooth it into an even layer. Refrigerate again for at least 1 hour.

7. Garnish with toasted coconut and whole pecans before serving. For clean slices, use a sharp knife dipped in hot water.