German Chocolate Pecan Pie

Step 1: Over low heat, melt chocolate with butter and stir to blend.

Step 2: Remove the pan from the heat and slowly stir in the evaporated milk. Set aside.

Step 3: In a separate bowl, combine the sugar, cornstarch, and salt. Beat in eggs and vanilla.

Step 4: Add the chocolate mixture to the sugar and egg mixture gradually, stirring to combine.

Step 5: Pour the combined ingredients into an unbaked pie shell which has high fluted edges. The resulting pie will fill the shell completely once the toppings are on it, and as it bakes, it will puff up even more. So flute those edges upwards.

Step 6: Combine the coconut and nuts and sprinkle the mixture over the pie filling.

Step 7: Bake it at 375 degrees for 45-50 minutes, until puffed and browned. If it seems to be browning too quickly, cover loosely with foil for the last 20 minutes.

Step 8: The pie will come out of the oven with a soft filling that needs to cool for 3-4 hours before cutting to allow the filling to set. Freezes well; just wrap the cooled pie before freezing and thaw it in the refrigerator before serving.