4 sqs. semi-sweet chocolate
1/4 c. (1/2 stick) butter

3 eggs, slightly beaten 1 unbaked 9-inch pie shell 1 1/3 c. (3 1/2 oz.) Angel Flake coconut 1/2 c. sugar

Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell. Bake at 400 degrees for 30 minutes. Cool; top with whipped topping or ice cream if desired. Store any leftover pie in refrigerator.