1 pkg. (4 oz.) Baker's German chocolate
1/4 c. butter
1 2/3 c. evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10 inch pie shell
1 1/2 c. Angel Flake coconut
1/2 c. chopped nuts

Melt chocolate with butter over low heat, stir until blended. Remove from heat and gradually blend in milk.

Combine cornstarch, salt, eggs and vanilla. Gradually blend this mixture with the chocolate mixture. Pour into pie shell.

Mix coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft but will set while cooling.) Cool at least 4 hours before serving.