1/3 c. coconut
1/3 c. chopped pecans
1/3 c. brown sugar, firmly packed
1/3 c. butter
1 pkg. vanilla pudding, pie filling
1 lightly baked 9 inch pie shell
1 (4 oz.) pkg. sweet chocolate, in pieces
2 1/2 c. milk
1 c. prepared whipped topping

Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450 degrees for 5 minutes. In a sauce pan combine remaining ingredients except whipped topping. Cook as directed on pudding package for pie. Cool, 5 minutes, stirring occasionally. Pour into pie shell. Cover with plastic wrap. Chill 4 hours. Then garnish with whipped topping and garnish with grated chocolate.