Add the corn syrup, brown sugar, eggs, vanilla, salt, melted butter and coconut milk to a large bowl. Whisk together until it's an even color.
½ Cup Light Corn Syrup, 1 Cup Light Brown Sugar, 3 Eggs, 2 teaspoons Vanilla, ½ teaspoon Salt, 3 Tablespoons Vegan Butter, 2 Tablespoons Coconut Milk
Add the shredded coconut and pecan halves to the wet ingredients. Fold together until the nuts are well coated.
1 Cup Sweetened Shredded Coconut, 2 Cups Pecans
Spread the chopped chocolate into the bottom of an unbaked pie shell.
1 Gluten Free Pie Crust, 1 Cup Dark Chocolate
Pour the pie filling over the chocolate.
Bake for 55-60 minutes until the filling is set, but just barely jiggly in the center. The filling will appear puffed up when done but will settle once cooled.
Remove from oven and cool at least 3 hours before slicing.