1 1/4 c. graham cracker crumbs
1/3 c. butter, softened
1/4 c. sugar

Combine graham cracker crumbs, butter and sugar. Blend with fork; press evenly on bottom and sides of pie tin. In a heavy saucepan over low heat, melt 4 ounces sweet chocolate and 1/4 cup butter. Add 14-ounce can sweetened condensed milk, 1 teaspoon vanilla, 1/2 cup flour (unsifted), 1/8 teaspoon salt, and 2 eggs, beaten. Mix well.

Stir in 1 cup flaked coconut, 1 cup chopped pecans. Pour into pie shell. Garnish with 1/3 cup coconut. Bake at 350 degrees for 40-50 minutes. Cool thoroughly.