This recipe was clipped from a magazine then pasted onto an index card, it was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

German Sweet Chocolate Pie

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
1/4 cup butter
1 2/3 cups (14 1/2 oz. can) evap. milk
1 1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell, fluted
1 1/3 cups Baker’s Angel Flake Coconut
1/2 cup chopped pecans

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly; beat in eggs and vanilla.

Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and nuts; sprinkle over filling. 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 4 hours or more. Makes 10 to 12 servings.

Note: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning.