Ingredients:

1 (4 oz) pkg. Baker's German Sweet Chocolate (or equivalent chocolate)
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 unbaked 10 inch pie shell or 2 unbaked 8 inch pie shells
1 1/3 cups Baker's Angel Flake Coconut (or equivalent coconut)
1/2 cup chopped pecans

Method:

1. Melt chocolate with butter over low heat, stir until blended.
2. Remove from heat; gradually blend in milk.
3. Mix sugar, cornstarch and salt thoroughly.
4. Beat in eggs and vanilla.
5. Gradually blend in chocolate mixture.
6. Pour into pie shell.
7. Combine coconut and nuts; sprinkle over filling.
8. Bake at 375° for 45 minutes. Filling will be soft, but will set while cooling.
9. Cool at least 4 hours before cutting.