Chocolate Almond Coconut Pie

Directions

1. 1Heat oven to 450°F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely.
2. 2In medium saucepan, combine sugar and cornstarch; blend well. Stir in milk. Cook over medium heat until mixture thickens and boils, about 12 to 15 minutes, stirring constantly. Remove from heat. Add chocolate chips and almond extract; stir until chips are melted and mixture is smooth. Cover surface of chocolate mixture with plastic wrap. Refrigerate 45 to 60 minutes or until mixture reaches room temperature.
3. 3In medium bowl, combine coconut and cream of coconut; mix well. Refrigerate 15 minutes. In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Fold 1/2 cup whipped cream into cooled chocolate mixture; blend well. Spoon half of chocolate mixture into crust-lined pan. Carefully spoon chilled coconut mixture over chocolate mixture. Spread remaining chocolate mixture over coconut mixture. Garnish with remaining whipped cream; sprinkle with almonds. Refrigerate until serving time. Store in refrigerator.