CRUST:

2 c. coconut
6 oz. semi-sweet chocolate
2 tbsp. unsalted butter
1 tbsp. light corn syrup

Melt 6 ounce chocolate. Add butter and corn syrup. Toss in coconut and mix lightly. Pat gently into large pie pan.

FILLING:

3 tsp. unflavored gelatin
1/3 c. Ameretto
3/4 c. sour cream
2 c. whipping cream
1 1/2 c. powdered sugar
1 c. finely ground almonds, toasted

Combine gelatin and Amaretto into heat-resistant cup. Mix until gelatin is softened. Place cup in simmering water and heat until gelatin is dissolved. Transfer to large bowl. Add sour cream and beat well. Add whipping cream and powdered sugar. Whip until stiff. Fold in almonds and spoon into crust. Decorate with chocolate shavings. Chill 2 hours. Serve.