Chocolate Coconut Crunch Pie

-Chocolate Coconut Crust
- Nonstick Cooking Spray 14 Ounces Semisweet Chocolate -- coarsely chopped

2 Tablespoons Unsalted Butter

1 1/2 Cups Rice Krispies

1/2 Cup Sweetened Coconut -- shredded

-Filling
- 8 Ounces Bittersweet Chocolate -- coarsely chopped

2 Tablespoons Water

1 Tablespoon Unsalted Butter

1/8 Teaspoon Salt

1 1/4 Cups Heavy Cream

1/2 Cup Cream Of Coconut -- (fx. Coco Lopez)

2 Teaspoons Vanilla Extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9-inch pie pan well with nonstick

cooking spray. Melt the chocolate with the butter according to the directions in the Chocolate Key.

2. In a large bowl combine the melted chocolate mixture with the

cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.

Make the filling:

1. Melt the chocolate with the water and butter according to the

directions in the Chocolate Key. Stir in the salt. Allow the chocolate mixture to cool for 15 minutes.

2. In a large, chilled bowl combine the cream, cream of coconut and

vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.

3. Using a large rubber spatula, fold one third of the whipped cream

mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.

4. Scrape the filling into the prepared crust, smoothing the top with

a cake spatula. Refrigerate the pie for at least 2 hours, until the filling is set. Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).

8 Servings.

PREPARATION: 1 hour plus chilling time. Allow the pie to stand at room temperature for 30 minutes before serving.