Preheat the oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, crimp the edges, and pre-bake for about 10 minutes until lightly golden.

In a medium saucepan over low heat, melt the German's Sweet Chocolate and unsalted butter, stirring until smooth.

In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy. Gradually whisk in the melted chocolate mixture, heavy cream, and vanilla extract.

Pour the filling into the cooled pie crust and bake for 25-30 minutes, until set but still slightly jiggly. Allow to cool completely.

Prepare the topping by combining the unsalted butter, brown sugar, and evaporated milk in a saucepan. Cook over medium heat until thick, about 5-7 minutes, then stir in the coconut and pecans.

Spread the topping over the cooled pie and chill in the refrigerator for at least 2 hours before serving.