I saw this recipe in a cooking magazine called "Cuisine at home." It looked so good, I had to try it. I changed it by using CinStraw's recipe for "Nutty Crust." You can find it here on this site. I used an almond crust which made it even more like a candy bar. It was a great pie and wasn't as rich as I was expecting it to be, although it is rich enough. ENJOY!
I made it using Almonds to fit the candy bar theme.
For the pudding, combine sugar, egg yolks, cornstarch, cocoa powder, and salt in a saucepan. Slowly whisk in milk and 1 1/3 cups cream and cook over low heat until mixture thickens and comes to a boil; cook 1 minute more, whisking constantly.
Note: Slowly whisk the milk and cream into the egg yolks and cornstarch to prevent lumps from forming.
Off heat, whisk 2 tablespoons butter and vanilla into pudding. Transfer the pudding to a bowl and press plastic wrap directly onto surface; chill until firm, about 2 hours.
For the coconut layer, mince shredded coconut in a food processor; mix with 3/4 cup cream of coconut, corn syrup, powdered sugar, and melted butter. Press layer into bottom of crust and chill until firm.
Spread pudding over the top. To keep the layers distinct, wait until the coconut layer is chilled to spread on the chocolate pudding.
For the whipped cream, beat 1 cup cream to soft peaks. Add 1/4 cup cream of coconut and beat until stiff peaks form. Top pie with whipped cream, toasted coconut, and toasted almonds.
Note 1: For the best textured coconut layer, use a moist coconut like Baker's brand.