4 oz. German sweet chocolate
1/4 c. butter
1 2/3 c. evaporated milk
3/4 c. sugar
1/2 c. light corn syrup
3 tbsp. cornstarch
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 10" unbaked pie shell
1/2 c. pecans, chopped
1 1/3 c. flaked coconut

Over low heat, melt chocolate with butter and stir until blended. Remove from heat to blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Sprinkle coconut and pecans over filling. Bake 45 minutes in 375 degree oven or until top is puffed. Cool at least 4 hours.