4 oz. sweet cooking chocolate
1/4 c. butter
1 1/3 c. Eagle Brand sweetened condensed milk
2 eggs, slightly beaten
1/2 c. hot water
1 tsp. vanilla
1/8 tsp. salt
1 (9-inch) partially baked pastry shell
1/2 c. chopped pecans
1/2 c. flaked coconut

Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt chocolate and butter.

In large bowl, combine Eagle Brand and warm chocolate mixture; mix well. Add eggs, water, vanilla and salt; mix well. Pour filling into pie shell. Top with nuts, then coconut. Bake 30 to 35 minutes or until center is softly set. Cool. Chill 3 to 4 hours. Garnish as desired (whipped cream and pecans).