Preparation / Directions:
1. Melt chocolate with butter over low heat; gradually blend in milk.
2. Thoroughly mix together sugar, salt and cornstarch; beat in eggs and vanilla.
3. Gradually blend in chocolate mixture; pour into pie shell.
4. Combine coconut and pecans and sprinkle over filling; bake in preheated 375 F. oven 45 to 50 minutes, or until puffed. (Filling will be soft but will set while cooling.)
5. Chill at least 4 hours before cutting.
NOTE: If top browns too quickly, cover loosely with foil during last 15 minutes of baking.
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