Preheat oven to 350°F.
Combine evaporated milk, butter, 1 cup chocolate chips and espresso coffee powder in a small saucepan. Cook over low heat, just until chocolate melts. Stir in corn syrup, salt and vanilla extract.
Whisk together eggs and flour in a large bowl. Gradually whisk in chocolate mixture. Pour into pie crust.
Combine pecans, coconut and 2 tablespoons chocolate chips. Sprinkle over top of pie.
Bake for 40 to 45 minutes or until pie is set. Cool on a wire rack. Serve with whipped cream or a scoop of ice cream.