1 (4 oz.) pkg. Baker's German Sweet chocolate
1/4 c. butter
1 2/3 c. (13 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 c. Angel Flake 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 at least 4 hours.

Note: If top browns too quickly, cover loosely with foil last 15 minutes of baking.