1 (4 oz.) pkg. Baker's German chocolate
1/2 cup butter
1 2/3 cups (14 1/2 oz. can) evaporated milk
1 1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 1/3 cups coconut
1/2 cup chopped pecans
1 unbaked 10 inch pie shell

Melt chocolate with butter over low heat. Remove from heat. Gradually blend in milk and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Gradually blend in chocolate mixture. Pour into a unbaked pie shell. Mix coconut and nuts. Sprinkle over filling and brown. (Filling will be soft but will set while cooling). Cool 4 hours or more.

NOTE: If topping browns too quickly, cover loosely with aluminum foil during the last five minutes of baking to prevent over browning.