1 (4 oz.) pkg. Baker's German Chocolate
1/4 c. butter
1 (14 1/2 oz.) can evaporated milk
3 tsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
2 (8 inch) unbaked pie shells
1 1/3 c. angel flake coconut
1/2 c. chopped pecans

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 shells. Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 minutes. May need to cover with foil to prevent coconut from burning. Filling will be soft but set when cool.