1 (4 oz.) pkg. Baker's German sweet chocolate
1/4 c. butter
1 2/3 c. (13 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 9" pie shell, highly fluted
1 1/3 c. coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat, gradually stir in milk until well blended.

Mix sugar, cornstarch and salt together thoroughly; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts and sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until puffed and brown. (Filling will be soft but will set while cooling.) Cool at least 4 hours before cutting.

NOTE: If top browns too quickly, cover loosely with foil for last 15 minutes of baking.