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 10-inch 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; sprinkle over filling.

Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during last 15 minutes of baking if topping browns too quickly. Cool for at least 4 hours. Filling will set while cooking. Garnish with dollops of prepared whipped topping if desired. Yield: 10 to 12 servings.