German Chocolate Pie

Oh my stars and bars!  One of my favorite cakes has morphed into a pie.  German Chocolate is a brand, named after its creator, Samuel German in the mid-1800s.  It's somewhere between semi-sweet and sweet and made for baking.
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CRUST
Pie crust - purchased and unbaked;
OR Make yourself; see Buttery Pie Crust
FILLING INGREDIENTS
1 (4-ounce) package German's® Sweet Baking Chocolate
1/4 cup butter
1 (14-ounce) can sweetened condensed milk
1/2 cup all-purpose flour
2 eggs, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt (omit if using salted butter)
1 cup sweetened coconut
1 cup pecans, chopped
Whipped cream or ice cream, optional, for serving.
TOPPING  (optional)
1/3 cup chopped pecans
1/3 cup coconut
  1. Preheat the oven to 350 F.
  2. Over low heat, melt the chocolate and butter. Stir frequently to keep it from burning.  Remove from heat once both are melted and blended.
  3. Stir in  flour, vanilla, condensed milk, and salt. Stir until well combined.
  4. Stir in coconut and chopped pecans.  
  5. Carefully spoon into the pie crust.  
  6. OPTIONAL TOPPING:  Sprinkle 1/3 cup each -  coconut and pecans -  over the top of the pie.  You can skip this or not.  If you choose to to put on the topping, carefully watch the pie as it bakes, to avoid burning the top.   I personally skip the topping.
  7. Put pie into preheated oven and bake for 40-50 minutes.  It's done when the top is firm.  If you put on the topping, be careful not to let the coconut and nuts burn! 
  8. Cool completely, then serve with whipped cream or ice cream.