Preheat the oven to 350ºF and press an unbaked pie crust into a 9-inch pie plate. You can use a prepared store-bought crust to save time.
Fill a small saucepan with 1 inch of water and bring it to a boil over medium-high heat on the stovetop. Add the chocolate chips and coconut milk to a heat-save bowl that fits snugly over the top of the saucepan. Stir often as the steam from the boiling water heats the bottom of the bowl, melting the chocolate chips. When the melted chocolate looks smooth, use oven mitts to remove the bowl from the heat and let it cool for 15 minutes. (It needs to not be hot, so it won't scramble the eggs.)
Transfer the melted chocolate to a large mixing bowl. When the outside of the bowl doesn't feel hot, you can add in the maple syrup, coconut sugar, eggs, vanilla, and salt. Mix well until smooth, then add in the chopped pecans and stir again.
Pour the chocolate pecan filling into the unbaked pie crust. Bake at 350ºF for 35 to 40 minutes, or until the center of the pie has puffed up and started to crack.
Let the pie cool on a trivet or wire rack for 1 hour, then transfer to a flat shelf in the fridge to chill until firm, at least 4 hours. (Overnight is even better!)
Slice and serve the pie chilled. You can add any toppings you like, such as whipped cream or vanilla ice cream. Leftovers can be tightly sealed and stored in the fridge for up to 5 days.
Notes
Nutrition information is for 1 of 8 slices. This information is automatically calculated using a generic crust and is just an estimate, not a guarantee. For a lower-calorie serving, cut the pie into smaller slices. They are very rich!*Not all semi-sweet chocolate chips are dairy-free, but many are! Be sure to check the package label if you need a dairy-free dessert.If you prefer a pie recipe without chocolate chips, try my Vegan French Silk Pie which is made with cocoa powder instead.