1/3 c. Angel Flake coconut
1/3 c. chopped pecans
1/3 c. brown sugar (firmly packed)
1/3 c. butter
1 pie crust (deep)
1 (6 oz.) vanilla pudding and pie filling (not instant)
1 (4 oz.) German sweet chocolate, broken in pieces
2 1/2 c. milk (can)
1 c. Cool Whip for serving

Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie crust. Bake at 400 degrees for 5 minutes or until bubbly and crust is brown. Cool.

In a saucepan, combine remaining ingredients except Cool Whip. Cook as directed on pudding package for pie. Cool 5 minutes, stirring occasionally. Pour into crust. Wrap with plastic.