German Sweet Chocolate Pie

• 1 frozen (9-inch) deep dish pie shell, thawed and pricked with fork
• 1/3 c. butter or margarine
• 1/3 c. firmly packed brown sugar
• 1/3 c. chopped pecans
• 1/3 c. Baker's Angel Flake coconut
• 1 (6 serving size) pkg. Jell-O vanilla flavor pudding and pie filling
• 1 (4 oz.) pkg. Baker's German's sweet chocolate, broken in pieces
• 2 1/2 c. milk
• 1 c. thawed Birds Eye Cool Whip whipped topping

1. Bake pie shell at 425u0b0 until shell begins to brown.
2. Combine butter, brown sugar, pecans and coconut in saucepan.
3. Heat until butter and sugar are melted, stirring occasionally.
4. Spread in bottom of hot pie shell.
5. Return to oven for 5 minutes or until bubbly; cool.
6. Combine pie filling mix, chocolate and milk in saucepan.
7. Cook and stir over medium heat until mixture comes to a full bubbling boil.
8. Cool 5 minutes, stirring occasionally.
9. Pour over coconut mixture in shell.
10. Cover surface with plastic wrap. Chill at least 4 hours.
11. Before serving, remove plastic wrap and garnish with whipped topping and sprinkle with additional coconut, if desired.

frozen, butter, brown sugar, pecans, coconut, chocolate, milk, thawed birds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386817 (may not work)