German Chocolate Pie

German Chocolate Pie 1 (4 oz.) pkg. German Chocolate ¼ c. butter (½ stick) 1 2/3 c. (14 ½ oz.) can evaporated milk 1 ½ c. sugar 3 Tbsp. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 unbaked 10 inch pie shell 1 1/3 c. coconut ½ c. chopped pecan Preheat oven to 375 degrees F. Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, salt; beat in eggs an vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before serving. Makes 10-12 servings. Note: If the crust begins to brown too much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown too much you might need to put a sheet of foil over the entire pie.