Serves: 8
Total Calories: 625

3 tablespoons butter or margarine
2 cups coconut shredded
1 (6-ounce) package semi-sweet chocolate chips
2 (8-ounce) packages cream cheese cut in 1-inch cubes
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract

In a 9-inch glass pie plate, place butter or margarine. Microwave at 100% power (700 watts) for 30 to 45 seconds or until melted. With a fork, toss coconut with butter or margarine until coconut is coated. Press evenly against bottom and sides of pie plate to form a crust. Microwave at 100% power for 3 to 4 minutes, rotating dish after each minute. Let cool.

In a small glass bowl, place chocolate chips. Microwave uncovered at 100% power for 2 to 3 minutes, stirring after 1 1/2 minutes.

In a food processor bowl fitted with the metal blade, place 1/2 package of cream cheese and 1 egg cover. Process for 5 seconds or until creamy. With motor running, slowly drop remaining cheese and egg through feed tube and process until smooth. Add chocolate, sugar and vanilla. Cover and process just until well blended, stopping motor and scraping sides of bowl. Spoon into crust and smooth top.

Microwave at 50% power (350 watts) for 11 to 12 minutes or until center is almost set and knife inserted 1 inch from outer edge comes out clean, rotating dish every 3 minutes. Remove and let stand.

In a small bowl, stir sour cream, sugar and vanilla until uniform. Spread evenly over hot pie to within 1/4 inch of crust. Let stand for 15 minutes, then refrigerate at least 3 hours before serving.

Nutritional Facts:

Serves: 8
Total Calories: 625
Calories from Fat: 402

More Recipes from the Timesaver Cookbook:
Baked Apples
Caramel Pear Squares
Chocolate Cheese Pie
Chocolate Cream Fondue
Date-Nut Torte
Fiesta Orange Cream