1 (4 oz.) bar sweet chocolate
1/4 c. butter
1 (13 oz.) can evaporated milk
1 1/2 c. sugar
1/8 tsp. salt
3 tbsp. cornstarch
2 eggs
1 tsp. vanilla
3 oz. can coconut
1/2 c. chopped pecans
Ice cream or whipped cream

Melt chocolate and butter; remove from heat and add milk. Cool. Combine sugar and cornstarch; mix well. Beat in eggs and vanilla. Gradually stir in cooled chocolate. Pour into a 9 inch pan. Sprinkle coconut and pecans on top. Bake at 375 degrees for 45-50 minutes or until top puffs up or cracks. Cool 2 hours. Serve with either ice cream or whipped cream.