1 (4 oz.) pkg. Baker's German sweet 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" or 2 unbaked 8" pie shells
1 1/3 c. Baker's angel flake coconut
1/2 c. chopped pecans

Melt chocolate with butter, stirring until blended. Remove from heat. Gradually blend in milk and mix in sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.

Combine coconut and pecans; sprinkle over filling. Bake at 375 degrees for 45 minutes. Filling will be soft, but will set while cooling. Cool 4 hours before cutting. Store in refrigerator.