1 pkg. Baker's German sweet chocolate
1/4 c. butter
12 oz. evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 c. grated coconut
1/2 c. chopped pecans
1 (9-inch) shell (unbaked)

In pot, melt chocolate and butter over low heat. Slowly add milk. Mix together sugar, cornstarch and salt. Add to chocolate mixture.

Beat together eggs and vanilla. Add to mixture. Pour mixture into unbaked 9-inch pie shell. Top with coconut and pecans. Gently pat into pie.

Bake at 375°F for 40 to 50 minutes or until puffy and brown. Cool 4 hours before cutting.