Instructions: Prepare piecrust according to package directions; bake until lightly browned. Cool completely. In medium saucepan, combine sugar and cornstarch; blend well. Stir in milk; cook over medium heat until mixture thickens and boils (12-15 min.), stirring constantly. Remove from heat.

Add chocolate chips and almond extract; stir until chips are melted and mixture is smooth. Cover surface of chocolate mixture with plastic wrap.

Refrigerate 45-60 minutes, or until mixture reaches room temperature. In medium bowl, combine coconut and cream of coconut; mix well. Refrigerate for 15 minutes. In small bowl, combine whipping cream and powdered sugar: beat until soft peaks form. Fold 1/2 cup whipped cream into cooled chocolate mixture; blend well. Spoon 1/2 of chocolate mixture into crust-lined pan. Carefully spoon chilled coconut mixture over chocolate mixture. Spread remaining chocolate mixture over coconut mixture. Garnish with the remaining whipped cream; sprinkle with almonds. Refrigerate until serving time. Store in refrigerator.

Makes 9-10 servings.

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