1 1/2 tbsp. butter (softened)
2 c. coconut
1 can (13 oz.) evaporated milk
2/3 c. brown or granulated sugar
1 egg
3 tbsp. flour
1 tsp. vanilla
4 sq. semi-sweet chocolate (cut in half) melt partially

Spread butter evenly in bottom and sides of a 9-inch pie pan. Spread 1 1/3 cup coconut in pie pan.

Combine milk, sugar, egg, flour, vanilla and chocolate in blender. Blend on high speed for about 1 1/2 minutes or until smooth. Pour into coconut lined pie pan and sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes.