CHOCOLATE BANANA CREAM PIE

CHOCOLATE BANANA CREAM PIE 1 (9 inch) deep dish pie crust, baked and cooled 2 (1 ounce) squares semisweet chocolate 1 tablespoon milk 1 tablespoon butter 2 bananas, sliced 1 1/2 cups cold milk 1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups shredded coconut 1 1/2 cups frozen whipped topping, thawed 2 tablespoons flaked coconut, toasted Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust. Arrange banana slices over chocolate. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.