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.
Served this at bookclub- it was a big hit. I followed the recipe, including the crust, except I covered the crust with tin foil for the first half of the baking time. Recipe was not too hard and very tasty. Definitely good to serve with whipped cream to counter the chocolate. I would make again.
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