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German Sweet Chocolate Pie

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La Belle Cuisine 

German Sweet Chocolate Pie

4 ounces German Sweet chocolate
1/4 cup butter
1 2/3 cup (14 1/2-ounce can)
evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
One 10-inch pie shell, unbaked
1 1/3 cups angel flake coconut
1/2 cup (or more) chopped pecans

Melt chocolate with butter over low heat. Stir until blended. Remove
from heat. Gradually blend in milk.
In a bowl, mix sugar, cornstarch and salt. Then beat in eggs and vanilla, stirring to blend well. Gradually blend in chocolate mixture. Pour into
the unbaked pie shell.
Mix coconut and pecans and sprinkle them over the filling. Bake at 375 degrees F. for 45 minutes or until top is puffed. Filling will be soft, but
will set while cooling. Cool at least 4 hours before serving.

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