4 ounce package Bakers German Sweet
1/4 cup butter or margarine
13 ounce can evaporated milk
1 cup sugar
1 teaspoon vanilla
1 unbaked 9 inch pie shell with high fluted rim
1 1/3 cups Bakers Angel Flake Coconut
1/2 cup chopped pecans
Heat chocolate with butter in saucepan over low heat, stirring until melted and smooth. Remove from heat; gradually blend in evaporated milk and sugar. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell; sprinkle with coconut and nuts. (Shell will be quite full, but filling will not rise over sides.) Bake at 375 degrees for 45 to 50 minutes, or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours.
Note: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking. Pie may be wrapped and stored in freezer; thaw before serving.