1 (4 oz.) German sweet chocolate bar
1/4 c. butter
1 (13 oz.) can evaporated milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 tbsp. cornstarch
1 unbaked 9-inch pie shell
1/2 c. chopped pecans
1 1/3 c. coconut

Melt chocolate with butter over low heat, stirring until blended. Remove from heat and gradually blend in milk. Mix sugar, cornstarch, beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Sprinkle with coconut and pecans. Bake at 375 degrees for 45 to 50 minutes. Cool for 4 hours before serving.