SOUTHERN CHOCOLATE-PECAN PIE

1 (4 oz.) package sweet cooking chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked (10-inch) pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans
whipped cream (optional, to serve)

Preheat oven to 375 degrees F.

Mix chocolate with butter in saucepan. Place over low heat, stirring constantly, until blended. 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 degrees F for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during last 15 minutes of baking if topping browns too quickly.

Cool for at least 4 hours. Filling will set while cooling.

Garnish with dollops of prepared whipped topping if desired.

Servings: 10-12
Source: The Illustrated Encyclopedia of American Cooking