Ingredients
1 cup all-purpose flour1/2 cup sweetened shredded coconut1/3 cup cold butter, cubed1/4 teaspoon coconut extract3 to 4 tablespoons 2% milkFILLING:4 ounces German sweet chocolate, chopped1/4 cup butter, melted1 can (14 ounces) sweetened condensed milk1/2 cup 2% milk2 large eggs1 teaspoon vanilla extract1/8 teaspoon salt1 cup sweetened shredded coconut1/2 cup chopped almondsWhipped cream, optional
Preparation
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.
Preheat oven to 400°. 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.
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 350°.
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.
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.
