Preheat oven to 350°F. Mix together cookie crumbs and melted butter until well combined. Pour into a 9" springform pan. Press onto bottom and slightly up the sides of pan. Bake for 10 minutes. Let cool.

Combine milk, sugar, butter and egg in a saucepan. Stir constantly and bring to a boil. Remove from heat and cool for a few minutes. Stir in salt, vanilla, coconut and pecans. Let cool completely, then spread onto top of cake. Return cake to freezer until set. Add more chopped pecans on top before serving, if desired.

Add chocolate chips to a medium glass bowl. Set aside. Place cream in a small saucepan over medium heat. Let it just come to a bowl, then immediately pour over chocolate chips. Cover bowl with plastic wrap and let it sit for 10 minutes. Stir until smooth. Let it cool. Pour into a small plastic sandwich bag. Seal the bag then cut off a tiny corner and drizzle ganache onto cake. You will have extra ganache to drizzle onto each serving of pie.