Preheat the oven to 350°F. Fit the pie crust into a 9-inch deep dish pie plate.
In a small saucepan over low heat, melt together the butter and German chocolate. Stir until smooth. Remove from the heat and add the milk.
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, cornstarch, vanilla and salt. Whisk until fully combined then Gradually whisk in the chocolate mixture.
Sprinkle ½ cup of pecans and ½ of the sweetened flaked coconut on the bottom of the pie shell. Pour the chocolate mixture evenly on top then sprinkle the remaining pecans and coconut on top.
Bake for 50-60 minutes or until the center is set when gently shaken. Check the top at 35 minutes and place a piece of aluminum foil on top to prevent the crust from over browning, if needed.
Cool completely to room temperature before cutting.
Serve with fresh whipped cream or vanilla ice cream and garnish with chocolate curls, if desired.