Chocolate Coconut Pie with Coconut Crust

Directions

• 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.