German Chocolate Pie *

1 pkg (4 oz) Baker's german sweet chocolate
1/4 cup butter
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3 Tbsp cornstarch
1/8 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1 deep dish 9 inch pie shell, unbaked
1 1/3 cups flaked coconut
1/2 cup chopped pecans

Preheat oven to 375.  Melt chocolate and butter in saucepan on very low heat, stirring constantly.  Remove from heat; gradually add milk, stirring until well blended.  Mix sugar, cornstarch and salt in bowl; beat in eggs and vanilla.  Gradually add chocolate mixture, mixing until well blended.  Pour into pie shell; sprinkle with coconut and nuts.  Bake 45-50 minutes or until top is puffed and browned.  (Filling will be soft, but will set while cooling.)  Cool at room temperature for 15-30 minutes, then refrigerate for at least 4 hours.

Serves 10