1/3 c. butter
1 (4 oz.) sweet cooking bar, broken up
1 c. sugar
3/4 c. light corn syrup
3 eggs
1/4 c. milk
4 1/2 tsp. cornstarch
1 tsp. vanilla
2/3 c. chopped pecans
2/3 c. flaked coconut
1 unbaked 9" pie shell with fluted edge

In a 2 quart saucepan over medium-low heat, melt butter. Add chocolate. Cook, stirring constantly until chocolate is melted and mixture is smooth. Stir in sugar and corn syrup. Remove from heat.

In bowl, using wire whisk or rotary beater, beat eggs, milk, cornstarch and vanilla until blended. Stir in chocolate mixture, pecans and coconut. pour into baked pie shell.

Bake in 400 degree oven for 10 minutes. Reduce temperature to 300 degrees and bake 50 minutes more or until filling is set around the edge. Cool on rack. Makes 8 servings.