1 (4 oz.) pkg. sweet chocolate
1/4 c. butter
1 (13 oz.) can evaporated milk
1 c. sugar
3 eggs
1 tsp. vanilla
1 (9 inch) unbaked pie shell with high rim
1 1/3 c. flake coconut
1/2 c. chopped pecans

Stir chocolate and butter over low heat until melted and smooth. Remove; blend in evaporated milk and sugar. Beat in eggs and vanilla; blend in chocolate. Pour into pie shell. Top with coconut and nuts. Bake at 375 degrees for 45-50 minutes or until top is puffed. (Filling will set while cooling.) Cool 4 hours.