This is from an old Indiana Rural Electric Co-op Newsletter.
4-oz pkg German sweet chocolate
1/4 cup butter
14-oz can condensed milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
1 tsp vanilla
1 deep dish unbaked 9-inch pie shell
1 1/3 cups shredded coconut
1/2 cups pecans
Melt chocolate with butter over low heat; stir until blended. Remove from the heat and gradually blend in milk. Mix sugar, cornstarch, salt, eggs, and vanilla together. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If top starts to brown too quickly during cooking, cover loosely with foil for last 15 minutes of baking.