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

Melt chocolate and butter over low heat. Stir until blended. Remove from heat. Gradually blend in milk. Mix together thoroughly sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend into the egg mixture, the chocolate mixture. Pour into pie shell.

Combine coconut and nuts. Sprinkle over pie. Bake at 375 degrees for 30-45 minutes or until puffed and browned. Cool at least 4 hours before cutting. NOTE: If top browns too quickly, cover loosely with foil the last 15 minutes of baking time.