Deep, rich chocolate blends with this southern-style classic.
Melt chocolate and butter in heavy saucepan over low heat. Beat eggs, sugar, four and salt until creamy with mixer using flat paddle on low speed. Blend in corn syrup, chocolate mixture and vanilla. Portion filling into pie crusts.
Combine coconut and pecans; sprinkle over filling.
Bake at 350ºF for 30 to 35 minutes or until set. Center of pie should spring back when lightly tapped. Cool to room temperature on wire rack. Garnish with toasted coconut, if desired.