In a mixing bowl, combine the crushed oreos and melted butter. Mix until the crushed Oreos resemble wet sand.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to compact the crust.

Refrigerate the crust for at least 30 minutes to set.

In a small saucepan, bring the heavy cream to a simmer over medium heat.

Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

Stir in the vanilla extract and a pinch of salt.

Pour the chocolate filling into the chilled Oreo crust, smoothing the top with a spatula.

Refrigerate the pie for at least 2 hours or until the filling is firm.

In a medium bowl, combine the shredded coconut, sweetened condensed milk, melted butter, and vanilla extract. Mix well until fully combined. Stir in the chopped pecans, if using.

Spread the coconut mixture evenly over the set chocolate filling.

Return the pie to the refrigerator and chill for an additional hour to allow the topping to set. When set, slice and serve cold. Enjoy!