1/2 c. (1 stick) unsalted butter
1/4 c. sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
1 egg
1/4 tsp. salt
1 1/2 c. (about 6 oz.) graham cracker crumbs
3/4 c. (about 2 oz.) flaked coconut
1/2 c. chopped pecans

CREAM FILLING:

1/2 c. (1 stick) unsalted butter, softened
1 3-oz. pkg. cream cheese, softened
2 tbsp. (1/4 of a 3 oz. pkg.) instant vanilla pudding mix
1 c. confectioners' sugar
2 tbsp. milk

CHOCOLATE GLAZE:

4 1-oz. sq. semi-sweet chocolate
1 tbsp. unsalted butter

Preheat oven to 350. Grease a 9-inch square pan. Set aside.

To prepare crumb crust: In a heavy saucepan, combine butter, sugar, cocoa, vanilla, egg, and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Stir in graham cracker crumbs, flaked coconut, and pecans. Spoon into prepared pan; press evenly.

To prepare cream filling: Cream together butter, cream cheese, and vanilla pudding mix. Beat in confectioners' sugar, and milk. Spread over graham cracker mixture. Refrigerate 30 minutes or until the cream layer is firm.