First, the crust has to be rolled out. I didn't have time to roll out the crust, so I called my mom who gave me a different crust that you could just pat into the pan and bake. I forgot to turn up the temperature, so it didn't brown. Then, I cranked up the heat and forgot about the crust. It got a little brown.
Then, I couldn't wait for the filling to set in the fridge, and I cut the pie way before it was ready. This is what happened:
It still tasted great, but please, take a little time and make this pie up right.
Chocolate-Ribbon Coconut Pie
Crust: 1 1/4 c. flour
1/4 c. butter
1/4 c. shortening
2 Tb. milk
Combine. Roll out and place in a 9" pie plate. Bake at 375 degrees for 25-30 minutes.
Chocolate Layer: 2/3 c. semi-sweet chocolate chips 1/3 c. milk
Combine over low heat and pour into cooled crust.
2/3 c. sugar
1/2 c. flour
1/4 tsp. salt
3 c. milk
3 egg yolks
1 1/2 c. coconut
Combine in pan over medium heat, stirring frequently until thick. Remove from heat and add
2 Tb. butter, 1 tsp. vanilla, and 1/2 tsp. almond flavoring. Pour over set chocolate layer. Top with Cool Whip and toasted coconut.
*This made enough filling and chocolate that I think that you could divide this between two pie crusts. If you don't have time to make your own crust, I think that a freezer crust would work as well.