1 pkg. (4 oz.) sweet cooking chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tsp. cornstarch
1/8 tsp. salt
2 lg. eggs
1 tsp. vanilla
1 unbaked
10" pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans
Cool Whip
Preheat oven to 375F. Mix chocolate and butter in saucepan over low heat, stirring constantly until well blended. Remove from heat. Blend in evaporated milk gradually.
In a separate bowl, mix sugar, cornstarch and salt. Beat in eggs and vanilla. Add chocolate mixture gradually and mix thoroughly. Pour into pie shell. Combine coconut and pecans and sprinkle over filling.
Bake at 375F for 45-50 minutes or until puffed and brown. During the last 15 minutes of baking time cover loosely with foil if top browns too quickly.
Add whip cream if desired.