1 (4 oz.) pkg. Bakers 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 tbsp. salt
2 eggs
1 tsp. vanilla
1 (9 inch) pie shell (unbaked)
1 1/3 c. Baker's Angel Flake coconut
1/2 c. pecans, chopped

Melt chocolate with butter over low heat, stirring 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. Combine nuts and coconut and sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting.

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