1 (4 oz.) pkg. German sweet chocolate
1/4 c. butter
1 (14 1/2 oz.) 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. pecans, chopped
2 unbaked 8 inch pie shells
Whipped cream (opt.)

Melt butter with chocolate in top of double boiler, stirring often. Remove from heat and gradually stir in milk. Mix sugar, cornstarch and salt. Beat with egg and vanilla. Gradually blend in chocolate mixture. Pour into pie shells. Mix coconut and pecans and 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. Serve with whipping cream.