Mix melted butter and crumbs and press into 9" pie shell and bake at 350 for 12 minutes or use pre-bought pie crust.

Layer the chocolate chips evenly in bottom, bake till chips start to melt. Set aside.

Separate eggs and whisk yolks in a bowl. Set aside.

In large sauce pan toast coconut over very low heat, stirring often, being careful not to burn. Set aside.

In same sauce pan, add milk, flour, sugar, and salt. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.

Temper eggs by whisking yolks constantly as you slowly add about half the hot milk mixture in the egg bowl.

Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.

Turn off heat and add extracts, butter, almonds, and 3/4 of toasted coconut.

Mix thoroughly and pour into pie crust, garnish top with sliced almonds and remaining coconut.

Place pie on wire rack and cool. Chill in fridge 2-4 hours or over night.

Warm servings 20 seconds in Microwave to soften chocolate. Serve with whipped cream.