4 oz. pkg. Baker's German 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
2 unbaked pie shells (deep dish)
1 1/3 c. coconut
1 c. chopped pecans

Melt chocolate with butter; stir until blended. Remove from heat, blend in milk. In another bowl, mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Blend in chocolate mixture. Pour into pie shells. Combine coconut and nuts. Sprinkle over filling. Bake at 375 degrees for 25 minutes. Pies will be soft but sets while cooling. Wait 4 hours before slicing. Can be frozen after pie is cooked.