1 1/2 tbsp. softened butter
2 c. flaked coconut
13 oz. can evaporated milk
2/3 c. packed brown or white sugar
1 egg
3 tbsp. flour
1 tsp. vanilla
4 sq. chopped semi-sweet chocolate

Spread butter evenly on sides and bottom of 9 inch pie pan. Press in 1 1/3 c. coconut. Combine everything but remaining coconut in blender. Blend on High speed for 2 minutes until smooth. Pour into coconut lined pie pan and sprinkle with remaining coconut. Bake at 325 degrees for 30 minutes. Store in refrigerator.