German Chocolate Pie

Ingredients
Basic Pastry for a 10-inch Pie
1 (4-ounce) package sweet baking chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
1 cup sweetened whipped cream
3 tablespoons chocolate shavings
Preparation
Prepare Pastry; place in a 9 1/2-inch deep-dish pieplate. Set aside.

Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; set aside.

Combine sugar, cornstarch, and salt in a large bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans.

Bake at 375° for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours. Top pie with whipped cream and chocolate shavings