1/2 c. butter, melted
1 c. light corn syrup
1 c. sugar
1/4 c. cocoa
4 eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 c. chopped pecans
1/2 c. flaked coconut
1 unbaked 9 inch pie shell

Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt, stirring well. Stir in 1/2 cup pecans and coconut; pour filling into pie shell, and top with remaining 1/2 cup pecans. Bake at 325 degrees for 55 minutes.