1/3 c. Baker's Angel Flake Coconut
1/3 c. chopped pecans
1/3 c. firmly packed brown sugar
1/3 c. butter
1 lightly baked 9" pie shell
1 (6 serving size) pkg. Jello vanilla pudding & pie filling
1 (4 oz.) pkg. Baker's German sweet chocolate, broken in pieces
2 1/2 c. milk
1 c. prepared Dream Whip whipped topping

Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450 degrees for 5 minutes, until bubbly; cool.

In a saucepan, combine remaining ingredients except whipped topping. Cook as directed on the pudding package for pie. Cool 5 minutes, stirring occasionally. Pour into pie shell. Cover surfaces with plastic wrap. Chill at least 4 hours. To serve, garnish with whipped topping and grated chocolate, if desired.