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

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

Combine coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting. This is a rich chocolate pie with soft filling and crunchy coconut-pecan top.