1 (4 oz.) pkg. German sweet chocolate
1/4 c. butter
1 1/2 c. (14 1/2 oz.) can evaporated milk
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
10-inch pie shell
1 1/3 c. Angel flake coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat; cool. Gradually blend milk, sugar (mixed with cornstarch) and salt. Beat in eggs and vanilla. Mix in chocolate and butter and stir until there is a thorough blend.

Pour into a 10-inch unbaked pie shell. Mix coconut and pecans and sprinkle over top. Bake 45 minutes at 375 degrees.