- 1 pkg. (4 oz.) Baker's German Sweet Chocolate
- 1/4 cup butter
- 1-2/3 cups (13 oz.) evaporated milk
- 2 eggs
- 1 teaspoon vanilla
- 1-1 /2 cups sugar
- 3 Tablespoons cornstarch
- 1 /8 teaspoon salt
- 1-1/3 cups flaked coconut
- 1/2 cup chopped pecans
- 1 unbaked (9-inch) pie shell, fluted
Melt chocolate with butter over low heat.
Stir until blended.
Remove from heat and gradually blend in milk.
Mix sugar, cornstarch, and salt thoroughly.
Beat in eggs and vanilla.
Gradually blend in chocolate mixture.
Pour mixture into the pie shell.
Combine coconut and pecans and sprinkle over filling.
Bake at 375° for 45 to 50 minutes or until puffed and browned.
Filling will be soft until completely cooled.
Cool at least 4 hours before cutting.
If top browns too quickly while baking, cover loosely with foil the last 15 minutes of baking.