Prepare Pastry; place in a 9 1/2-inch deep-dish pieplate. Set aside.
Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; 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 mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans.
Bake at 375° for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours. Top pie with whipped cream and chocolate shavings.