Preheat oven to 375 degrees.
Combine chocolate and butter in a saucepan over low heat.
Cook until chocolate melts, stirring constantly.
Remove from heat, gradually stir in milk and set aside.
Combine sugar, cornstarch, and salt in a large bowl.
Add eggs and vanilla, mixing well.
Gradually stir in chocolate mixture using a wire whisk.
Pour into pie crusts and sprinkle with coconut and pecans.
Bake for 45 minutes. Pie will appear soft but will become firm after cooling.
Cool at least 4 hours.