1 (4 oz.) pkg. Baker's German sweet chocolate
1/4 c. butter
1 1/2 c. sugar
1/8 tsp. salt
1 2/3 c. (13 oz. can) evaporated milk
3 tbsp. cornstarch
2 eggs
1 tsp. vanilla
1 unbaked 9" pie shell, lightly fluted
1 1/3 c. Baker's Angel Flake coconut
1/2 c. chopped 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, or until puffed and browned (filling will be soft, but will set while cooling). Cool at least 4 hours before cutting.

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