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, divided
1/2 c. flaked coconut
1 unbaked 9 inch pastry 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 in to unbaked pastry shell. And to with remaining 1/2 cup pecans. Bake at 325 degrees for 55 minutes. Yield: an 9 inch pie.