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 pie shell
1 1/3 c. flaked coconut
1/2 c. chopped pecans

Mix chocolate with butter in saucepan. Place over low heat stirring constantly until blended. Remove from heat; blend in evaporated milk gradually. Mix sugar, cornstarch and salt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Pour into pie shell.

Combine coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45-50 minutes or until puffed and brown. Cover loosely with aluminum foil during last 15 minutes of baking. Cool 4 hours.