CRUST:

1/4 c. butter
3 1/2 oz. coconut
1/2 c. chopped pecans

FILLING:

1/2 c. butter, softened
3/4 c. sugar
2 squares unsweetened chocolate, melted & cooled
1 tsp. vanilla
2 eggs

CRUST: Melt butter in heavy skillet; add coconut and stir until brown; add pecans. Press into buttered 9" pan.

FILLING: Cream butter and sugar. Blend in cooled chocolate and vanilla. Add eggs, one at a time, beating 3 to 5 minutes after each egg. Pour into crust and chill. Top with whipped topping and reserved crust mixture. This pie freezes well.