| 1 | Make the chocolate coconut crust: Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray. |
| 2 | Melt the chocolate with the butter according to the directions in the chocolate key. |
| 3 | In a large bowl combine the melted chocolate mixture with the cereal and the coconut. |
| 4 | Scrape the mixture into the prepared pan. |
| 5 | Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. |
| 6 | Refrigerate the crust while preparing the filling. |
| 7 | Make the filling: Melt the chocolate with the water and butter according to the directions in the chocolate key. |
| 8 | Stir in the salt. |
| 9 | Allow the chocolate mixture to cool for 15 minutes. |
| 10 | In a large, chilled bowl combine the cream, cream of coconut and vanilla. |
| 11 | Using a hand-held electric mixer, beat the mixture until soft peaks begin to form. |
| 12 | Using a large rubber spatula, fold one third of the whipped cream mixture into the chocolate mixture to lighten it. |
| 13 | Fold in the remaining cream mixture. |
| 14 | Scrape the filling into the prepared crust, smoothing the top with a cake spatula. |
| 15 | Refrigerate the pie for at least 2 hours, until the filling is set. |
| 16 | Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise). |
| 17 | 8 servings. |
| 18 | Preparation: 1 hour plus chilling time. |
| 19 | Allow the pie to stand at room temperature for 30 minutes before serving |
