Crust:
1 1/2 c. almonds (roasted, unsalted)
1/2 c. shredded coconut (sweetened)
1/2 c. milk chocolate chips (I used Guittard)
3 T. sugar
1 stick butter

Use a food chopper to chop up the almonds into crumbles. Chop the chocolate chips a little finer too. Mix the dry ingredients well in a 10" pie plate. Melt the butter, and mix that completely into the other ingredients. Form the mixture into the bottom and sides of the pie pan to create the crust. Push on the sides and bottom to compress it pretty well. Bake at 350 for about 20 minutes.

Coconut cream layer:
3 egg yolks (well beaten)
3/4 c. sugar
1/4 c. corn starch
1 T. flour
1 1/4 c. whole milk
1/2 c. coconut milk
1/2 t. vanilla
2 T. coconut cream (used for piña coladas) (you can skip this, it just makes it richer)
1/4 c. shredded coconut
1 T. butter

Mix the sugar, corn starch and flour together in a stock pot. Add milk, coconut milk, coconut cream and stir well. Place onto a medium high burner, and stir continuously. Stir in the egg yolks, and keep stirring. When it starts bubbling turn the heat down to medium, and add the butter and shredded coconut and vanilla. Keep stirring constantly, making sure to scrape the bottom so the mixture doesn’t scorch. Allow to bubble boil in order to thicken, about 5 minutes. Pour into the crust.

Chocolate cream top layer:
1/4 c sugar
1 1/4 c whole milk
4 large egg yolks
1 T cornstarch
3 T salted butter, sliced into pats
8 oz good quality semi-sweet chocolate, chopped (Guittard)

Use a medium sauce pan, add the sugar, and milk and whisk well to combine. Bring to a simmer over medium heat, whisking frequently.
Add a few spoonsful of the hot liquid into the egg yolks and whisk that in, then whisk all the egg mixture back into the sauce pan. Stir constantly until the mixture begins to thicken and starts boiling with big bubbles. It will thicken suddenly, so just be patient until it happens. Stir in the butter, chopped chocolate, and vanilla extract, and keep stirring until completely smooth.

Pour the thickened mixture on top of the coconut cream layer. This might make too much, so don't overfill. Pour any excess in a small container to chill and eat as pudding later.

Top with whipped cream, then decorate with a smattering of roasted almonds.