1/3 c. sugar
1 1/2 c. milk
1 (4 oz.) bar German sweet cooking chocolate, cut up
1 (9 in.) baked pie shell
1 (5 1/3 oz.) can evaporated milk (2/3 c.)
1 (3 1/2 oz.) can flaked coconut, (1 1/3 c.)
3 tbsp. cornstarch
1 tbsp. butter
2 beaten egg yolks
1 tsp. vanilla
1 beaten egg
1/2 c. sugar
1/4 c. butter
1/2 c. chopped pecans

In a medium sauce pan, combine the 1/3 cup sugar and cornstarch. Stir in milk, chocolate and the 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into egg yolks, Return mixture to the sauce pan; bring to boiling. Cook and stir for 2 minutes more. Stir in vanilla. Turn hot pie filling into baked pie shell.

In another sauce pan, combine the whole egg, evaporated milk, the 1/2 c. sugar and the 1/4 c. butter. Cook and stir over medium heat just until thickened and bubbly. Stir in coconut and pecans. Spread mixture evenly over chocolate filling. Cool pie on wire rack, chill thoroughly. Makes 10 servings.