2 c. Baker's Angle Flake Coconut
1 1/2 tbsp. butter, softened
1 (13 oz.) can evaporated milk
2/3 c. brown sugar, firmly packed or granulated sugar
1 egg
3 tbsp. flour
1 tsp. vanilla
4 sqs. Baker's semi-sweet chocolate cut in half

Spread butter evenly on bottom and sides of 9 inch pie pan. Press in 1 1/3 cups of the coconut. Combine milk, sugar, eggs, flour, vanilla and chocolate in electric blender container. Blend on high speed for about 1 1/2 minutes, or until smooth. Pour into coconut lined pan, and sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes. Serve warm or cool.