German Chocolate Pie:

Bake regular pastry pie crust for 8 minutes, remove and set aside.

In saucepan, boil 1 minute

1/3 cup butter
1/3 cup brown sugar
1/3 cup pecans (chopped)
1/3 cup Angel Flake coconut

Spread mixture in bottom of pie crust, return to oven and bake an additinal 7 minutes. Cool. While crust cools, add 1 small package of vanilla pudding (not instant) and 1 bar of Baker's sweet German chocolate to 2 1/4 cups milk. Cook until thickened. Cool 10 minutes and pour into pie shell. Keep in refrigerator. When completely cool, top with whipped cream.