1 graham cracker pie crust
1 1/2 cups milk chocolate chips
1 1/2 cups shredded coconut (the sweetened kind)
1 can sweetened condensed milk
1/2 cup sliced almonds (optional)
Preheat oven to 375*. Spray the empty graham cracker crust with cooking spray. Bake crust for 5 minutes at 375*. Do not over bake. Lower oven temp to 350*. Pour chocolate chips into pie crust. Top with almonds (optional); then top with coconut. Drizzle the can of sweetened condensed milk over the top; allow the milk to soak in for a couple minutes. Spray a sheet of foil with cooking spray. Cover pie loosely with greased foil and bake at 350* for 20 minutes; try to keep the top of the foil from touching the pie. Remove foil and bake for another 20 minutes, or until coconut is golden brown. Allow the pie to cool completely before cutting into it; otherwise, you'll have one giant mess on your hands. Store at room temperature.