German Chocolate Pie

(from page 269 of my cookbook)

1/4 cup butter

4-oz. bar Baker's German Sweet Chocolate

12-oz. can evaporated milk

1 1/2 cups white granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 large eggs

1 teaspoon vanilla

1 unbaked 9-inch pie shell

1 1/3 cups Bakers Angel Flake coconut

1/2 cup walnuts, chopped

8-oz. Cool Whip or sweetened whipped cream

Over a double-boiler, melt butter with chocolate.  Stir in milk until smooth.  Take off heat.  In a separate medium-size bowl, combine sugar, cornstarch, salt, eggs, and vanilla.  Gradually mix in chocolate mixture.  Pour into unbaked pie shell.

Sprinkle coconut on top of the pie.  Do not mix in.  Sprinkle walnuts on top of coconut.  Do not mix in.  Bake pie in a 350 degree oven until top is puffed (45 to 60 minutes).  Cool pie and serve topped with Cool Whip or sweetened whipped cream.