German Chocolate Pie

• 1 (4 oz.) pkg. Baker's German's sweet chocolate
• 1/4 c. butter
• 1 2/3 c. evaporated milk
• 1 1/2 c. sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1 unbaked (9-inch) pie shell, highly fluted
• 1 1/3 c. Baker's Angel Flake coconut
• 1/2 c. chopped pecans

1. Melt the chocolate with butter over low heat, stirring until blended.
2. Remove from heat; gradually blend in milk.
3. Mix the sugar, cornstarch and salt thoroughly.
4. Beat in eggs and vanilla. Gradually blend in chocolate mixture.
5. Pour into pie shell. Combine coconut and nuts; sprinkle over filling.
6. Bake at 375u0b0 for 45 to 50 minutes, or until puffed and browned.
7. (Filling will be soft, but will set while cooling.)
8. Cool at least 4 hours before cutting.

chocolate, butter, milk, sugar, cornstarch, salt, eggs, vanilla, pie shell, coconut, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066800 (may not work)