1 (4 ounce) package Baker's German Sweet Chocolate
1/4 cup butter or margarine
1 (13 ounce) can evaporated milk
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups coconut
1/2 cup chopped pecans
1 unbaked 9-inch pie shell
Melt the chocolate and butter (or margarine) over low heat, stirring until blended. Remove from heat. Gradually blend in milk.
Mix sugar, cornstarch and salt. Beat in eggs and vanilla extract. Gradually blend in chocolate mixture. Pour into pie shell.
Combine the coconut and the pecans, sprinkle over filling.
Bake at 375 degrees F for 45 to 50 minutes or until puffed and browned. The filling will be soft, and it will set while cooling. Cool for at least four hours before cutting.