1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water
Filling:
3 ounces unsweetened chocolate
1/4 cup butter or margarine
2 cups granulated sugar
1/4 cup all purpose flour
1 1/2 cups milk
3 eggs, beaten
1 teaspoon vanilla extract
1 1/4 cups flaked coconut
3/4 cup chopped pecans
Mint leaves, for garnish, optional

Preparation Instructions:
1. Combine flour, salt and shortening with pastry blender until mixture resembles coarse crumbs.

2. Stir in water with a fork, a little at a time, to form a ball.

3. On lightly floured surface, roll pastry to 12 inch diameter. Trim to make edges even.

4. Fit dough into 9 inch pie plate. Flute edges. Prick with fork.

5. Prebake crust at 425 degrees for 5 minutes.

6. In medium saucepan, heat chocolate and butter over low heat. Stir in sugar and flour until blended. Remove from heat.

7. Stir in milk, eggs and vanilla until blended. Stir in 1 cup coconut and pecans.

8. Pour mixture into pie shell.

9. Bake at 350 degrees for 45 to 55 minutes or until knife inserted 2 inches from outer edge comes out clean.

10. Toast remaining coconut in a skillet over medium heat. sprinkle over top. Cool. Garnish and serve.