GERMAN CHOCOLATE PIE

1 (10 oz.) unbaked pie shell
1 (4 oz.) Baker's German
chocolate
1/4 c. butter
1 (14 1/2 oz.) can evaporated
milk
1 1/2 c. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 c. Angel Flake coconut
1/2 c. chopped pecans

Melt chocolate with butter over low heat, stirring until
blended. Remove from heat and gradually blend in evaporated
milk. Mix sugar, cornstarch and salt. Beat in eggs and
vanilla. Gradually blend in chocolate mixture. Pour into pie
shell. Mix coconut and chopped pecans; sprinkle over filling.

Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft, but will set while cooling. Cool at least 4 hours before serving. Makes 10 to 12 servings.