Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450 degrees for 5 minutes until bubbly, cool. In a sauce pan, combine remaining ingredients - except topping. Cook as directed on the pudding package for pie. Cool 5 minutes, stirring occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours. Garnish with topping and chocolate shavings.