Pie Filling:
1. Preheat oven to 375 degrees F.
2. In medium saucepan, combine chocolate with butter and melt over low heat, stirring until blended.
3. Remove from heat, and gradually blend in milk.
4. In a separate mixing bowl, mix sugar, cornstarch and salt thoroughly.
5. Gradually blend in chocolate mixture.
6. Pour into pie shell.
7. Combine coconut and nuts; sprinkle over filling.
8. Bake at 375 degrees for 45 to 50 minutes, or until puffed and brown.

11. If top browns too quickly, cover loosely with foil during last 15 minutes of baking.

1. Melt chocolate chips in double boiler and then let cool (Take off fire and set aside).
2. Let butter sit at room temperature until ready to use.
3. Beat butter, powdered sugar and salt at high speed on electric mixer for 10 to 15 minutes or until thick and fluffy.
4. Next, fold in eggs one at a time, beating each egg three minutes.
5. Next, add vanilla and cooled chocolate to mixture.
6. Pour into baked pie shell, and put into refrigerator to cool.
7. After cooling 30 minutes, add cool whip topping to top.
8. Sprinkle with shredded chocolate chips.

1. Place half a graham cracker of a Hershey's milk chocolate bar onto a Graham cracker half.
2. Carefully toast a marshmallow over a grill or campfire.
3. After the marshmallow is toasted, place it on top of the chocolate bar half.
4. Top it with the second graham cracker half and gently press it together.
5. Repeat for each serving.  Serve immediately- 4 servings.