In a double boiler on the stove, break the chocolate into pieces and add to the top. Melt halfway through.
4 ounces Baker's German Chocolate
Add the butter to the pan and continue stirring until the mixture has completely melted.
1/4 cup butter
Let the chocolate cool slightly then pour in the evaporated milk. Let cool completely.
12 ounces evaporated milk
Preheat the oven to 375 degrees and put the pie crust into a 9-inch greased pie plate. Put the pie plate on a cookie sheet in case there is any runover from the pie.
1 prepared 9" pie shell
In a bowl combine the sugar, cornstarch, and salt. Mix with a whisk until combined.
1-1/2 cup sugar, 2 tablespoons Cornstarch, 1/8 teaspoon salt
In a separate bowl whisk together the egg yolks and vanilla.
4 egg yolks, 1/2 teaspoon vanilla extract
In the bowl with the sugar and cornstarch mixture, pour in the cooled chocolate mixture. Slowly add in the egg yolk mixture.
Pour filling into the pie crust and top evenly with the pecans.
1 cup pecans
Bake for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve, enjoy!