Begin by selecting a pre-baked 9-inch chocolate pie crust; this can be store-bought or a homemade favorite. Ensure it's cooled completely to maintain the integrity of your No-Bake German Chocolate Pie filling later on.

In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 1/2 cups of granulated sugar. Using an electric mixer, cream these ingredients together on medium speed for about 3 minutes or until the mixture turns light and fluffy.

Next, incorporate 3 large eggs into the creamed butter and sugar mixture. Add them one at a time, mixing well after each addition to ensure proper emulsification. Then, blend in 1 teaspoon of vanilla extract.

In a separate bowl, thoroughly whisk together 1/2 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 cup of whole milk until smooth. Gradually mix this cocoa blend into the butter mixture on low speed until fully combined.

Using a spatula, gently fold in 1 cup of chopped pecans and 1 cup of shredded sweetened coconut into the chocolate filling.

Pour the rich chocolate filling into the prepared pie crust, smoothing the top with a spatula for an even finish.

Place the filled No-Bake German Chocolate Pie in the refrigerator. Allow it to chill for at least 4 hours or, preferably, overnight for optimal firmness.