4 oz. German sweet chocolate
1/4 c. butter
1 can evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 c. coconut
1/2 c. nuts, chopped
2 unbaked 8-inch pie shells

Melt chocolate and 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 shells.

Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 minutes. Filling is soft, will set while cooling. Cool at least 4 hours before cutting.