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Cheesy Chocolate Pie

Hard to tell which is better, the crust or the filling. Tastes like a cheesecake.

Crust:

1-1/2 cups all-purpose flour
¾ cup finely chopped almonds
¾ cup butter or hard margarine

Filling:

8 oz. pkg cream cheese, softened and cut up
1 cup semi-sweet chocolate chips
1 cup skim evaporated milk (or whipping cream)
1 tsp vanilla

½ cup flake coconut


Crust: Process flour, almonds and butter in food processor until meaty. Reserve ½ cup. Press remaining flour mixture in bottom and up sides of 9-inch pie plate. Set aside.

Filling: Combine cream cheese, chocolate chips, evaporated milk and vanilla in medium saucepan. Heat on low, stirring often, until smooth. Remove from heat. Whisk or process in blender if necessary to smooth further.

Stir in coconut. Turn into prepared pie shell. Sprinkle reserved crumbs on top around edge. Bake in 350 F oven for about 35 minutes. Cuts into 8 wedges.

1 wedge: 580 calories; 11g protein; 44.9g total fat; 38g carbohydrate; 353mg sodium; 3g dietary fiber