1 1/2 tbsp. butter, softened
2 c. coconut
1 (13 oz.) can evaporated milk
2/3 c. firmly packed brown sugar or granulated sugar
1 egg
3 tbsp. flour
1 tsp. vanilla
4 squares Baker's semi-sweet chocolate, cut in half

Spread butter evenly on bottom and sides of 9-inch pie pan. Press in 1 1/3 cups coconut.

Combine milk, sugar, egg, flour, vanilla and chocolate in electric blender container. Blend in high speed for about 1 1/2 minutes or until smooth. Pour into coconut-lined pan and sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes. Serve warm or cool. Store any leftover pie in refrigerator.