Prepare the crust by placing the pre-made chocolate cookie crust in a 9-inch pie dish, or mixing crushed graham crackers with melted butter and sugar. Press mixture into the dish and chill for 10 minutes.

Melt the chocolate in a microwave-safe bowl at 20-30 second intervals until smooth, about 1-2 minutes. Set aside to cool slightly.

In a large mixing bowl, beat softened cream cheese until fluffy, then add sweetened condensed milk and mix until smooth. Fold in melted chocolate, followed by whipped topping until fully incorporated.

Pour the filling into the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Toast sweetened coconut and chopped pecans in a dry skillet over medium heat for 5-7 minutes until golden brown. Sprinkle over the pie before serving, optionally drizzling with caramel sauce or melted chocolate.