Lightly grease a 9-inch deep-dish pie plate with butter or cooking spray to prevent sticking.

In a medium skillet over medium heat, toast ½ cup of shredded coconut and ½ cup of chopped pecans for about 5–7 minutes until fragrant and golden brown.

In a mixing bowl, combine graham cracker crumbs, cooled toasted coconut, granulated sugar, and melted butter. Mix until the texture resembles damp sand.

In a large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and optional coconut extract until smooth and creamy.

Spread the cheesecake layer evenly over the chilled crust.

In a mixing bowl, whisk together instant chocolate pudding mix, whole milk, and half-and-half until thickened, about 2 minutes.

Pour the chocolate mixture over the chilled cheesecake layer and spread it evenly.

To prepare the ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until just simmering.

Once the ganache has cooled slightly, pour it over the top of the chocolate layer.

Prior to serving, top your pie with whipped cream, and sprinkle additional toasted coconut and chopped pecans.