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Joyful Almond Coconut

Crust:
1 1/4 cup flour
1/4 tsp salt
1/8 tsp baking powder
8 Tbsp unsalted butter
3 Tbsp ice water

Combine dry ingreds in food processor. Process until mixed. Cut cold butter into 8 pieces and scatter on top of dry ingreds. Process until butter is pea sized. Add water and process until dough just forms ball. Wrap in plastic and refridgerate for at least 20 mins. Roll dough out into 9" pie pan. Par bake for 10 mins. in preheated 350 degree oven.

Filling:
1 cup sugar
2 eggs
1/2 cup softened butter
1/4 cup flour
1/2 tsp salt
1 cup half & half
1 1/2 cup coconut, sweetened flake
1 tsp. coconut extract
1 tsp. vanilla extract
handful of mini chocolate chips


Cream butter and sugar together. Add eggs, flour, salt, half & half, extracts and mix well. Mix in coconut. Sprinkle handful of chocolate chips over bottom of pie shell. Pour filling over chips. Bake in preheated 325 degree oven for 35-40 mins. or until set. Cool slightly. Spread a smooth THICK layer of chocolate ganache over top of pie. Decorate with whole almonds.