1 1/4 c. sugar
1/2 c. butter
2 tbsp. flour
1 bar German chocolate
2 eggs
1 c. canned evaporated milk
1 c. angel flake coconut
1 c. pecans
1 tsp. vanilla

Cream flour, sugar, and butter. Add eggs, then melted chocolate. Beat well. Add milk, then vanilla and coconut. Pour mixture into 2 unbaked pie crusts. Chop pecans finely and sprinkle on top of pies. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake 20 minutes longer. 6-8 servings per pie.

Delicious topped with vanilla ice cream.