1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 2/3 c. 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
1 1/3 c. flaked coconut
1/2 c. chopped pecans

Mix the chocolate with butter in a saucepan and place over low heat, stirring constantly until blended. Remove from heat, then blend in evaporated milk gradually. Mix the sugar, cornstarch and salt in a bowl. Beat in the eggs and vanilla. Blend in chocolate mixture gradually and pour into pie shell. Combine the coconut and pecans and sprinkle with filling. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping browns too quickly. Cool for at least 4 hours. Filling will set while cooling. Garnish with dollops of prepared whipped topping, if desired. 10 to 12 servings.