1 pkg. (4 oz.) Baker's German sweet chocolate
1/2 c. butter
1 2/3 c. (14 1/2 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
2 unbaked 8" pie shells
1 1/3 c. flaked coconut
1/2 c. chopped pecans

Melt chocolate with butter in a double boiler, stir 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 will be soft, but will set while cooling. Cool at least 4 hours before cutting.