1 (9") unbaked pastry shell
1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
2 eggs, slightly beaten
1/2 c. hot water
1 tsp. vanilla extract
1/8 tsp. salt
1/2 c. chopped pecans
1 c. flaked coconut

Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt chocolate and butter; remove from heat. In large mixer bowl, combine Eagle Brand and warm chocolate mixture; mix well. Stir in eggs, hot water, vanilla and salt; mix well. Pour into crust. Top with pecans and coconut. Bake 35 to 40 minutes or until coconut is lightly browned. Serve warm or chilled. Refrigerate leftovers.