1 unbaked (8 or 9 inch) pastry shell
1 (4 oz.) pkg. sweet chocolate
1/4 c. butter
1 (14 oz.) can condensed milk
1/2 c. flour
1 tsp. vanilla extract
1/8 tsp. salt
2 eggs, beaten
3 1/2 oz. can flaked coconut
1 c. chopped pecans

In medium saucepan, over low heat, melt chocolate and butter and remove from heat. Add condensed milk, flour, vanilla, salt and eggs and mix well. Reserve 1/4 cup coconut, stir in remaining coconut and pecans. Pour into pie shell, garnish with remaining coconut. Bake in preheated 350 degree oven 40 to 50 minutes until top is firm and coconut slightly browned. Cool to room temperature. Serve.