1 pkg. (4 oz.) German sweet chocolate
1/4 c. butter
1 2/3 c. (13 oz.) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
2 (9 inch) pie shells
1 1/3 c. coconut
1/2 c. pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes. Cool at least 4 hours before cutting.

NOTE: If top browns too quickly, cover loosely with foil last 15 minutes of baking.