1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 2/3 c. (14 1/2 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10" pie shell
1 1/3 c. flaked coconut
1/2 c. chopped pecans
Whipped topping (opt.)

Melt chocolate with butter in a saucepan over low heat, stirring until blended. Remove from heat; then gradually blend in evaporated 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 and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before serving. Garnish with prepared whipped topping.