Ingredients:

1/3 cup white sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 (4 ounce) bar german sweet cooking chocolate, cut into pieces
1 tablespoon butter or margarine
2 egg yolks, beaten
1 teaspoon vanilla extract
1 9 inch pie crust, baked
1 egg
1 (5 1/3 ounce) can evaporated milk
1/2 cup white sugar
1/4 cup butter or margarine
1 1/3 cups flaked coconut
1/2 cup pecans, chopped
Directions:

1 In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2 Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3 Turn the hot pie filling into the baked pie shell.
4 In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5 Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.