1/3 c. flaked coconut
1/3 c. firmly packed brown sugar
1 pkg. (6 serving size) non-instant vanilla pudding & pie filling
2 1/2 c. milk
1/3 c. chopped pecans
1/3 c. butter
1 lightly baked 9" pie crust
4 oz. pkg. German sweet chocolate
1 c. Cool Whip

In a saucepan, heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar and spread mixture evenly over bottom of pie shell. Bake at 450 degrees for 5 minutes until bubbly and then set aside to cool.

In a saucepan, combine vanilla pudding, chocolate and milk. Cook as directed on the pudding package for pie filling. Cool 5 minutes, stirring occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours before serving. Serve with whipped topping.