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

Melt chocolate with butter over low heat. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt. 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 50 minutes. (Filling will be soft but will set while cooking.) Cool at least 4 hours before serving.

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