1 frozen 9-inch deep dish pie shell, thawed and pricked with fork
1/3 c. butter
1/3 c. firmly packed brown sugar
1/3 c. chopped nuts
1/3 c. Baker's Angel Flake coconut
1 (6 serving size) pkg. Jell-O vanilla pudding and pie filling
1 (4 oz.) pkg. Baker's German's sweet chocolate, broken into pieces
2 1/2 c. milk
1 c. thawed Cool Whip

Bake pie shell at 425°F until light brown. Combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted. Spread in bottom of hot pie shell. Return to oven for 5 minutes or until bubbly. Cool. Combine pie filling mix, chocolate and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes. Pour over coconut mixture in shell. Cover with plastic wrap. Chill at least 4 hours before serving. Last, remove plastic wrap and garnish with whip topping and sprinkle with coconut.