In a food processor (or with a pastry blender), combine room temperature butter and graham crackers until they’re crumbled and butter is absorbed.
Grease a pie dish and dump crust mixture into the pie dish. Spread to form an even layer on the bottom and ¾ of the way up the sides of the pie dish. Bake 10-12 minutes at 350°F.
Heat a sauce pan to medium heat. Add butter and milk. Once the milk starts to bubble and butter is melted, add in the chocolate chips and whisk ferociously until no more chocolate chunks remain.
Add in the cocoa powder and whisk again until combined. Then, turn off the heat and add in evaporated milk and coconut yogurt. Stir. Pour the mixture into the baked pie crust
Place your pie into the oven and bake for 25-30 minutes until the edges of the chocolate ganache start to harden.
Spread shredded coconut on a clean baking pan. Add the pan to the oven for the last 10-15 minutes of pie bake time (not on the pie) to toast the coconut.
Remove the pie from the oven and sprinkle shredded, toasted coconut around the circumference of the pie. Chill for 6 hours in the fridge or 3 in the freezer.
Slice and enjoy cold! Add whipped cream and chocolate shavings if you wish.