2 c. coconut
6 oz. chocolate chips
1/4 stick butter
1 tbsp. corn syrup

FILLING:

1/4 c. Amaretto
2 tsp. unflavored gelatin
1/2 c. sour cream, room temperature
1 1/2 c. heavy cream
1 c. powdered sugar
3/4 c. nuts

Crust: Warm the coconut in a medium bowl in a 150 degree oven. In a double boiler combine chocolate chips, butter and corn syrup. Stir until melted and smooth. Pour over warm coconut. Press into greased 9 inch pie plate and chill.

Filling: Mix Amaretto with gelatin in small cup until gelatin is soft. Put cup in simmering water and heat until gelatin liquifies 2-3 minutes. Transfer to a large bowl. Add sour cream and blend well. Stir in heavy cream, unwhipped, and powdered sugar. Whip until stiff. Fold in nuts. Put in shell and refrigerate.