• 1 (4 oz.) package Baker’s German sweet chocolate
• 1/4 cup butter
• 1 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 2/3 cup evaporated milk (13 oz.)
• 3 tablespoons cornstarch
• 2 eggs
• 1 unbaked 9 inch pie shell (highly fluted)
• 1/2 cup pecans or walnuts (chopped)

Melt the chocolate with butter over a low heat, stirring until blended.  Remove from heat; gradually blend in the milk.  Mix sugar, cornstarch and salt thoroughly.  Beat in eggs and vanilla.  Gradually blend in the chocolate mixture, pour into pie shell.  Combine coconut and nuts.  Sprinkle over the filling and bake at 375 degrees for 45 to 50 minutes or until puffed and browned.  (Filling will be soft but will set while cooling.)  Cool at least 4 hours before cutting.  NOTE:  If the top browns too quickly, cover loosely with foil the last 15 minutes of baking.

(Cindy Sudmann)