Chocolate Coconut Pie With Coconut Crust

• 1 cup all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1/3 cup cold butter, cubed
• 1/4 teaspoon coconut extract
• 3 to 4 tablespoons 2% milk
• 4 ounces German sweet chocolate, chopped
• 1/4 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup 2% milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sweetened shredded coconut
• 1/2 cup chopped almonds
• Whipped cream, optional

1. Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. Preheat oven to 400u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350u0b0.
4. For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds.
5. Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

flour, coconut, cold butter, coconut, milk, sweet chocolate, butter, condensed milk, milk, eggs, vanilla, salt, coconut, almonds, cream

Taken from www.tasteofhome.com/recipes/chocolate-coconut-pie-with-coconut-crust/ (may not work)