1 (8 or 9 inch) unbaked pastry shell
1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated)
1/2 c. unsifted flour
1 tsp. vanilla extract
1/8 tsp. salt
2 eggs, beaten
1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
1 c. chopped pecans

Preheat oven to 350 degrees. In heavy saucepan over low heat, melt chocolate and butter; remove from heat. Add sweetened condensed milk, flour, vanilla, salt and eggs; mix well. Reserve 1/4 cup coconut for garnish, stir in remaining coconut and nuts. Pour into pastry shell; garnish with remaining coconut. Bake 40-50 minutes or until top is firm and coconut lightly browned. Cool thoroughly. Garnish with whipped cream, if desired.