1 (9 inch) baked pie shell
1/2 c. sugar
2 tbsp. cornstarch
1 tbsp. all purpose flour
1/4 tsp. salt
2 1/2 c. milk
4 egg yolks
4 oz. sweet cooking chocolate
1 tsp. vanilla extract
2/3 c. flaked or shredded coconut
2/3 c. chopped pecans
1 med. bowl Cool Whip

Prepare pie shell and set aside. In a medium saucepan, combine sugar, cornstarch, flour, and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Remove from heat. Break chocolate into several pieces. Add broken chocolate and vanilla to thickened mixture. Stir until chocolate is melted.

Set aside 2 tablespoons each of coconut and pecans. Stir remaining coconut and pecans into chocolate mixture. Pour into baked pie shell. Place plastic wrap on surface of pie filling to prevent a film from forming. Refrigerate 3 hours or longer. Preheat oven to 375 degrees. spread reserved coconut in a pie pan and toast in oven 3-4 minutes, stirring 2-3 times. Remove plastic wrap from pie. Spread or spoon Cool Whip over chilled pie filling. Sprinkle with toasted coconut and pecans. Refrigerate until ready to serve.