Instructions: Chocolate Bonbon Coating:
Put chips into a 1 cup glass measure. Add cream. Melt on high in microwave for 30 seconds. Stir well to see if all chocolate is melted and can be combined fully with the cream. If not, microwave for 12-15 seconds more-do not over-microwave.

Pour about 1/4 cup coating into bottom of pie shell. Using the back of a spoon, spread chocolate over the bottom evenly. Set aside. Reserve the remaining chocolate.

Filling:
Beat egg whites, sugar and salt together until thickened. Add butter and beat in well. Add flour and beat again. Add almond extract to milk and add to egg white mixture. Beat in well. Fold in coconut. Pour into chocolate coated pie shell. Bake for 1 hour.

Remove baked pie to rack. Microwave the chocolate on high for 12 seconds-it should be very liquid. While pie is hot pour the chocolate around over the surface. Use back of a spoon to spread out to crust. Cool at room temperature and then chill in refrigerator.

Note: if using a commercial crust it is a good idea to cover the crust with foil for all but the last 15 minutes of baking to prevent over-browning. If using a home-made crust, watch to see that it is not over-browning, and cover when you think it is just the right shade.

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