1 and 1/4 cups all-purpose flour
1 tbsp sugar
1/8 tsp salt
6 tbsp butter
1 beaten egg
1/2 cup light-colored corn syrup
1/2 cup sugar
4 ounce semisweet chocolate, chopped
1/4 cup butter
3 beaten eggs
3/4 cup coconut
1 tbsp almond extract
Grated chocolate, optional
Sweetened whipped cream, optional
Whole maraschino cherries, optional
Preheat oven to 350 degrees. In a medium bowl stir together flour, the 1 tablespoon sugar, and salt. Cut in the 6 tablespoons butter until pieces are pea-sized. Gradually stir the 1 beaten egg into flour mixture until most of dough is moistened. Gently knead until a ball forms. If necessary, cover dough with plastic warp and refrigerate for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface slightly flatten dough; roll into 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not prick pastry. Set aside.
For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the 1/4 cup butter, and the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filling into prepared pastry shell. Bake 35 to 45 minutes or until filling sets (fillings puffs up during baking and falls when cool). Cool on wire rack. Chill 3 to 24 hours. Let stand at room temperature 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream garnished with whole cherries.