1 (4 oz.) pkg. Baker's sweet German chocolate (or 4 squares)
1/4 cup (1/2 stick) butter
1 (12 oz.) can evaporated milk (no substitutes)
1 1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla extract
1 unbaked 10-inch pie shell

Preheat oven to 375°F.

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in evaporated milk. Mix sugar, cornstarch, salt; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into unbaked pie shell.

Topping:

1 1/3 cups Baker's Angel Flake Coconut
1/2 cup chopped pecans

Mix coconut and pecans; sprinkle over filling.

Bake in preheated 375°F oven for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before serving.