4 oz. Baker's sweet German chocolate
1/4 c. butter
1 2/3 c. evaporated milk (13 oz. can)
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 9-inch pie shell, highly fluted
1 1/3 c. coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.

Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45-50 minutes or until puffed and browned. Filling will be soft but will set while cooling. Cool 4 hours before cutting.