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Steps
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.
2
In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.
3
In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.
4
Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
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Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats. Then almonds can be toasted 8 to 10 minutes on same cookie sheet after removing coconut.
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