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

Melt chocolate with butter over low heat, stirring until blended. Remove fro heat. Gradually blend in milk. Mix sugar, cornstarch and salt thoroughly, beat in eggs and vanilla. Gradually blend in chocolate mixture and pour into pie shell.

Combine coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45-50 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting. It top browns too quickly, cover loosely with foil last 15 minutes of baking.