1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. (1/2 stick) butter
1 2/3 c. evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked (10-inch) pie shell
1 1/3 c. flaked coconut
1/2 c. pecans, chopped

Mix chocolate with butter in saucepan. Place over low heat, stirring constantly until melted. Remove from heat. Blend in evaporated milk gradually. Mix sugar, cornstarch and salt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Pour into pie shell. Combine coconut and pecans. Sprinkle over filling.

Bake at 375°F for 45 to 50 minutes or until puffed and browned. Cover loosely with tin foil during last 15 minutes of baking, if topping browns too quickly. Cool for at least 4 hours. Filling will set while cooling.

10 to 12 servings.