1 (4 oz.) pkg. Baker's German sweet chocolate
1/4 c. butter
1 2/3 c. (14 1/2 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell, fluted
1 1/3 c. Baker's angel flake coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.

Mix coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. Filling will be soft, but will set while cooling. Cool 4 hours or more. Makes 10 to 12 servings.

NOTE: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Recipe for cake is on the chocolate wrapper.