1 (4 oz.) pkg. Bakers sweet chocolate
1 (14 oz.) can evaporated milk
1 1/3 c. coconut
1/4 c. butter
1 1/2 c. sugar
2 eggs
1/8 tsp. salt
3 tbsp. cornstarch
1 tsp. vanilla
10 inch unbaked pie shell

Melt chocolate with butter over low heat; stir until blended. Remove from heat and slowly add milk.

In bowl, mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend into chocolate mixture. Pour into unbaked shell. Sprinkle with coconut. Bake 375 degrees for 45 minutes. (Cover loosely with foil for first 20 minutes to prevent coconut from burning.) Cool 4 hours before serving.