Combine graham cracker crumbs, 1/3 cup softened margarine and sugar.
Blend with a fork. Press evenly on bottom and sides of pie pan.
In a heavy saucepan, over low heat, melt chocolate and 1/4 cup margarine.
Add milk, flour, vanilla, salt, and eggs and mix well. Stir in 1 cup coconuts and pecans.
Pour into crust and garnish with remaining coconut. Bake 40 to 50 minutes in a 350 degree F. oven.
Cool thoroughly before cutting.
Suggested Handi-Foil Products:
20395 – Cook-n-Carry® Pie Pans w/Lids
20305 – Pie Pans