1 9-inch prepared pie crust
Filling:
1 bar (4-ounces) sweet cooking chocolate, chopped
1/3 cup butter, softened
3/4 cup sugar
2 tablespoons flour
3 eggs, separated
1 teaspoon vanilla
Topping:
1/2 cup sweetened condensed milk
1 egg
1 cup flaked coconut
1/2 cup pecans, chopped
1 teaspoon vanilla
Preheat oven to 375 degrees. In a large saucepan over low heat, melt chocolate and butter, stirring until smooth. Remove mixture from heat. Add sugar, flour, eggs yolks, and vanilla. Mix well. In a small bowl, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour mixture into pie crust. Bake 25 - 30 minutes until filling is set. Remove from oven and let cool.
Topping: In a small bowl, combine, milk, egg, coconut, pecans, and vanilla. Mix well. Drop mixture by spoonfuls over cooled cake. Broil 5 - 7 minutes until coconut is golden brown. Cool cake. Refrigerate 3 hours before serving.
