1 (4 oz.) pkg. German sweet chocolate
1 1/2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1 1/3 c. flaked coconut
1/4 c. butter
1 2/3 c. evaporated milk
3 tbsp. cornstarch
2 eggs
1 (10 inch) unbaked pie shell
1/2 c. pecans, chopped

Melt chocolate with butter over low heat, stirring until blended. Remove from heat, then gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla.

Gradually blend in the chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. Cool at least 4 hours before serving.