1 9-inch pie crust, unbaked
8 ounce bar of unsweetened chocolate
1/4 cup butter
13 ounce can evaporated milk
1-1/2 cup sugar
3 T cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
Melt chocolate and butter over low heat. Remove from heat and gradually pour evaporated milk into mixture.
In a separate bowl, mix sugar, cornstarch, salt , eggs and vanilla. Add chocolate mixture and stir.
Pour into crust and bake at 375 degrees for 45-50 minutes.
Mix together 1-1/2 cups coconut and 1 cup coarsely chopped pecans.
Five minutes prior to removing pie from oven spread mixture over pie and let lightly brown.
Allow 3 hours before cutting.
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