1/3 c. sugar
3 tbsp. cornstarch
1-1/2 c. milk
1 (4 oz.) bar of German chocolate, sweet, cut up
1 tbsp. butter
2 beaten egg yolks
1 tsp. milk
1 tsp. vanilla

1 (9 inch) pie crust, baked

1 beaten egg
2/3 c. evaporated milk
1/2 c. sugar
1/4 c. butter
3-1/2 oz. flaked coconut
1/2 c. chopped pecans

In medium saucepan combine 1/3 cup sugar and cornstarch. Stir in milk, chocolate and 1 tablespoon butter. Cook and stir until thick and bubbling. Reduce heat and cook and stir for 2 more minutes. Gradually stir about 1 cup of the hot mixture into egg yolks. Return mixture to saucepan, bring to boil. Cook and stir for 2 more minutes. Stir in vanilla. Turn hot mixture into baked pie shell.

In other saucepan combine whole egg, evaporated milk, and 1/2 cup sugar and 1/4 cup butter. Cook and stir over medium heat just until thickened and bubbling. Stir in coconut and pecans. Spread mixture evenly over chocolate filling. Cool pie on wire rack, chill thoroughly.