• 1 (4 oz.) pkg. of sweetened chocolate
• 1/4 c. of butter
• 14 oz. can of evaporated milk
• 1 1/2 c. of sugar
• 1/8 tsp. salt
• 3 tbsp. cornstarch
• 2 eggs or equal amount of egg substitute
• 1 tsp. of vanilla
• 1/2 c. of chopped pecans
• 1 1/3 c. of flaked coconut
• Whipped cream or topping

Melt the chocolate and butter over low heat blending in the evaporated milk, sugar, cornstarch and salt. Beat in the eggs and vanilla and blend in the chocolate mixture. Pour into the pie shell.

Combine coconut and nuts and sprinkle it over the filling. Bake at 375 degrees for 45 minutes or until the top is puffed and browned.

Cool for about 4 hours before serving and garnish with some whip cream.