4 oz. German Swiss chocolate
1/4 c. real butter, melted
14.5 oz. evaporated milk (1 2/3 c.)
1 1/2 c. white sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. chopped pecans
1/2 c. coconut
1 unbaked 9 inch pie shell

Melt the chocolate and butter in a small saucepan. Remove from heat and add the evaporated milk. Mix the sugar, cornstarch and salt. Add this to the above mixture. Mix well by electric mixer. Add the eggs one at a time mixing well after each is added. Add the vanilla.

Mix the entire filling and pour into the unbaked shell. Sprinkle the pecan-coconut mixture over just before baking. Bake at 375 degrees for about 45 minutes or until pie test is done (recommend a deep dish pie pan).