German Sweet Chocolate Pie

Bake pie shell at 425 degrees until shell begins to brown. Combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted, stirring occasionally. Spread in bottom of hot pie shell. Return to oven for 5 minutes or until bubbly; cool. Combine pudding mix (not instant), chocolate (broken in pieces) and milk in saucepan. Cook and stir until mixture comes to a full bubbly boil. Cool 5 minutes stirring occasionally. Pour over coconut mixture in shell. Cover surface with plastic wrap. Chill 4 hours. Before serving, garnish with Cool Whip and sprinkle with additional coconut, if desired.