Ingredients
1 unbaked 7-1/2 or 8-inch pastry shell
1/4 cup butter or margarine
3/4 cup sugar
1/2 pkg. (2 oz.) sweet cooking chocolate
1/3 cup evaporated milk
3 eggs
1 tsp. vanilla
1 cup flaked coconut
1/3 cup chopped pecans

Directions
Prepare the pastry shell. Chill.

Heat the butter, sugar and chocolate in a small saucepan, stirring constantly, until the butter is melted. Pour the mixture into a medium size mixing bowl and allow to cool slightly. Add the evaporated milk, eggs and vanilla. Beat with a rotary beater until well mixed.

Combine the coconut and pecans in a small mixing bowl. Sprinkle over the bottom of the pastry shell, then pour the chocolate mixture over.

Bake on the lower shelf of the oven at 375 degrees F. for 45 minutes. Cool thoroughly on a wire rack before slicing.