1 1/2 tbsp. butter, softened
2 c. flaked coconut
1 can (13 oz.) evaporated milk
2/3 c. packed brown sugar (or gran.)
1 egg
3 tbsp. flour
1 tsp. vanilla
4 sq. semi-sweet chocolate, cut in half

Spread butter evenly on bottom and sides of 9 inch pie pan. Press in 1 1/3 cup coconut. Combine milk, sugar, egg, flour, vanilla and chocolate in blender. Blend on high for 1 1/2 minutes or until smooth. pour into coconut lined pie pan and garnish with remaining coconut. Bake at 350 degrees for 30 minutes. Serve warm or cold. Store in refrigerator.