Preheat oven to 350°F.
Beat eggs, sugar, flour and salt until creamy. Blend in corn syrup, chocolate, butter and vanilla. Pour filling into pie crust.
Combine coconut and pecans; sprinkle over filling.
Bake 45 minutes or until set. Center of pie should spring back when lightly tapped. Cool on wire rack before serving. Garnish with toasted coconut, if desired.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
TIPS: For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.