1 bar (4 oz.) German chocolate
1 1/2 c. sugar
1/4 c. butter
1 2/3 c. evaporated milk
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10 inch pie shell
1 1/3 c. grated coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat, stirring to blend. Remove from heat. Gradually blend in milk. Combine and mix well the sugar, cornstarch and salt. Beat mixture into eggs and vanilla. Gradually blend into chocolate.

Pour in shells. Combine coconut and nuts, sprinkle over filling. Bake 45 minutes at 375 degrees or until top is puffed. Filling will be soft, but will set while cooling. Cool 4 hours.